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CHOCOLATE Add 8 ounces coarsely chopped semisweet or bittersweet chocolate to the hot cream mixture; stir until melted and well combined. Whisk the chocolate mixture into the egg mixture.

CRANBERRY, ORANGE, PECAN Simmer ¾ cup dried cranberries in ¾ cup orange juice until plump, 3 to 5 minutes. Drain the cranberries; fold into the soaked bread along with 2 tablespoons grated orange zest and ¾ cup chopped toasted pecans.

vanilla panna cotta with poached apricot halves

SERVES 8

1 envelope (1 scant tablespoon) unflavored gelatin

4 cups heavy cream

1 cup sugar

½ vanilla bean, split and scraped

16 Poached Apricot Halves (recipe follows)

1. Prepare an ice-water bath; set aside. In a large bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 5 minutes to soften.

2. Combine the cream, sugar, and vanilla bean and scrapings in a medium saucepan over medium-high heat. Gently simmer until bubbles form around the sides of the pan, about 5 minutes. Let cool slightly. Discard the vanilla pod.

3. Pour the hot cream mixture into the gelatin mixture, and whisk until combined. Set the bowl in the ice bath. Let cool completely, stirring frequently. Strain the mixture through a fine sieve into a medium bowl. Divide among 8 custard cups. Cover tightly with plastic wrap, and chill until set, at least 4 hours or overnight.

4. When ready to serve, top each portion with 2 poached apricot halves.

poached apricot halves

MAKES 24

Keep the apricots submerged in the poaching liquid, or they will turn brown. Mixed with seltzer water, the poaching liquid makes a refreshing apricot fizz.

1½ cups sugar

3 strips (about 2 inches long) fresh lemon peel, pith removed

2 thin slices fresh ginger

7 cardamom pods, cracked

1 vanilla bean, split lengthwise and scraped

12 small ripe apricots, halved and pitted (about 1½ pounds)

1. In a 4- to 5-quart pot over medium heat, combine 4 cups water with the sugar, lemon peel, ginger, cardamon, and vanilla scrapings. Bring the mixture to a boil. Cook until the sugar dissolves, and then reduce heat to low. Simmer, uncovered, until the liquid has thickened slightly, about 10 minutes.

2. Add the apricots to the pan. Rinse a double thickness of cheesecloth under cold water, and drape it over the apricots so all the fruit is covered by the cloth and submerged in the liquid.

3. Continue simmering until the apricots soften slightly, 2 to 4 minutes. Remove from heat, and let cool completely. Use immediately, or transfer the apricots and poaching liquid to a storage container. Make sure the apricots are completely submerged in the liquid. Refrigerate, covered, up to 4 days.

indian pudding

SERVES 6

4 tablespoons unsalted butter, plus more for the ramekins, room temperature

1½ cups Roasted Butternut Squash Puree (recipe follows)

6 large eggs

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

4 cups milk

½ cup pure maple syrup

¼ cup unsulfured molasses

½ cup yellow cornmeal

1 pint vanilla ice cream

1. Preheat the oven to 325°F. Butter 6 12-ounce ramekins. Bring a pot of water to a boil for a hot-water bath. In a large mixing bowl, whisk together the squash puree, eggs, spices, and salt; set aside.

2. In a medium saucepan, bring the milk, syrup, molasses, and butter to a simmer. While whisking, slowly add the cornmeal. Cook, whisking, until the mixture thickens, 5 to 7 minutes.

3. While whisking, pour the hot milk mixture into the reserved squash mixture. Whisk until well combined. Divide the mixture equally among the prepared ramekins, and place in a roasting pan.

4. Transfer pan to the oven; pour boiling water into the pan to reach halfway up the sides of the ramekins. Bake until the pudding is firm to the touch, about 1 hour. Remove the ramekins from the pan, and serve warm with a scoop of ice cream.

roasted butternut squash puree

MAKES ABOUT 2¼ CUPS

3 pounds butternut squash, halved and seeded

Canola oil, for baking sheet

1. Preheat the oven to 400°F. Place the squash