Crème de Cassis

Cranberries are cultivated in Canada, and tradition there calls for hosts to make a punch for Christmas guests. Here, the crop and the custom merge in a delightful champagne cocktail, which takes a French turn with the addition of crème de cassis.

An easy sparkling wine cocktail, made with a touch of black currant liqueur.

Susan Zubert of Rochester, New York, writes: "Whenever my husband and I get to Maui we make a point of eating at one of our favorite restaurants, David Paul's Lahaina Grill. During our last visit, my husband ordered a fabulous berry pie. He enjoyed it so much that I was concerned he was going to pick up the plate and lick it clean. I would love to have the recipe." Fresh berries and crème de cassis (made with black currants) fill this flavorful pie. The addition of sour cream makes the crust exceptionally tender.

Developed in 1923, the boysenberry is a hybrid of the blackberry, raspberry and loganberry.

Can be prepared in 45 minutes or less.

The crust of this gorgeous dessert is brushed with a layer of melted milk chocolate for a sweet surprise.

Here's a fresh take on the classic combination of fruit and cheese. Placing parchment on top of the pears as they are poaching helps keep them moist and submerged in the poaching liquid.

Use red or yellow watermelon (or both) for this summery dessert, and pair it with the best store-bought brownies you can find.

Popsicle molds are sold at some drugstores and department stores.