Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavor when cooked. Understanding how to enjoy fruit at its peak of flavor—whether it’s lightly sautéed, poached, baked, braised, or roasted—is the key, and this cookbook shows you how. Organized seasonally and by type of fruit, the 50 recipes in this cookbook focus on maximizing the best, most natural flavors. The fruits included are: Rhubarb Strawberries Cherries Raspberries Blueberries Blackberries, marionberries, tayberries Peaches and nectarines Apricots Plums Apples Pears Cranberries Citrus Dried fruits Whether it’s Vanilla-Roasted Rhubarb, Strawberry Pavlova, Cherry Hand Pies, or Grilled Apricots with Brown Butter and Maple-Tamari Glaze, encourages and inspires readers to explore the unique flavors of cooked fruits, and gives them options to create a variety of seasonal desserts.