Dried Apricot

This Italian version of fruitcake is dense, chewy and candy-like. Wrap it in brightly colored cellophane for giving.

Dried cherries and apricots highlight this impressive version of a southern classic.

This version of the much maligned Christmas classic is deliciously lacking in candied cherries, giant mixed nuts and citron, but it is filled with bits of marzipan and lots of appealing dried fruit. Baking the cakes in disposable aluminum loaf pans (available at supermarkets) or in decorative cardboard loaf pans (available at some cookware stores or by mail order) makes gift giving easy; just wrap each cake in its pan in cellophane, and add a colorful ribbon.

Pumpkin and apricot are a winning combination in this cake; it's topped with a spiced cream cheese frosting. For decoration, place several dried apricots between sheets of plastic wrap, and using a rolling pin, roll to flatten. With scissors, cut out leaf shapes from the apricots, and arrange them on top of the cake.

A light-textured baked apricot meringue.

Active time: 45 min Start to finish: 2 hr

You might be tempted to bake 2 sheets of cookies at a time in the upper and lower thirds of the oven. Don't give in to this urge — the cookies must go in the middle of the oven to cook through and brown evenly.

"I had never been especially fond of bread pudding, but I changed my mind when I tried the one served at The Winchester Country Inn in Ashland, Oregon," says Sandra Miller of Cherry Hill, New Jersey. "Their version is outstanding; it's studded with apricots and topped with a rich caramel sauce." Croissants and a Grand Marnier custard make this bread pudding super-decadent. It's great with or without the Caramel Sauce; if you're short on time, substitute a purchased sauce.

Cardamom pods can be found in the spice section of most supermarkets; 1/2 teaspoon ground cardamom can be substituted.

Active time: 15 min Start to finish: 1 1/2 hr

Active time: 20 min Start to finish: 1 hr

These flavors and aromas transport me to Marrakesh, where our friend Latif, son of the late imam of the great mosque there, guided us through the bustling and mysterious spice markets. Here's how I've recaptured the memory: a boned leg of lamb is stuffed with intensely flavored dried apricots, high in beta-carotene and potassium, then rubbed with aromatic cumin. Buy your cumin from a Middle Eastern market or spice store for the most flavorful results.