o 1/3 cup sweetened flaked coconut o 2 cups all-purpose flour o 2/3 cup powdered sugar o 3/4 cup cold butter, cut into pieces o 1/4 teaspoon coconut extract o Buttery Orange Curd o 9 assorted citrus fruits, peeled and sectioned 1. Preheat oven to 350°. Bake coconut in a single layer in a shallow pan 4 to 5 minutes or until toasted and fragrant, stirring halfway through; cool completely (about 15 minutes). 2. Pulse coconut, flour, and powdered sugar in a food processor 3 to 4 times or until combined. Add butter and coconut extract, and pulse 5 to 6 times or until crumbly. With processor running, gradually add 3 Tbsp. water, and process until dough forms a ball and leaves sides of bowl. 3. Roll dough into a 12 1/2- x 8-inch rectangle (about 1/4 inch thick) on a lightly floured surface; press on bottom and up sides of a 12- x 9-inch tart pan with removable bottom. Trim excess dough, and discard. 4. Bake at 350° for 30 minutes. Cool completely on a wire rack (about 40 minutes). 5. Spread Buttery Orange Curd over crust. Top with citrus sections.

o 1/3 cup walnuts, chopped medium fine o 1/3 cup pecans, chopped medium fine o 1/4 cup firmly packed dark brown sugar o 1/4 teaspoon salt o 1/4 teaspoon cinnamon o 1/4 teaspoon ground cardamom o 1/4 cup rolled oats o 4 tablespoons cold butter, cut into small cubes o 6 medium Pink Lady or Jazz apples, or other firm baking variety o 1 1/2 cups apple cider 1. Preheat oven to 350º. In a small bowl combine walnuts, pecans, sugar, salt, cinnamon, cardamom, and oats. Add butter cubes and toss to combine. 2. Peel the top third of each apple and, using a melon baller, scoop out the stem and enough of the core so that the walls of the apple are about 1/2 in. thick. Take care, however, not to break through the bottom of the apple, or the filling will leak out when baking. Make the hole a bit wider at the top. 3. Using a small spoon or your fingers, generously stuff each apple; mound extra filling on top. 4. Put the filled apples in a 2-qt. baking dish. Pour cider into the pan around the apples, cover the dish with foil, and bake 45 minutes. Remove foil and bake, basting every 15 minutes, for an additional 30 to 45 minutes, until apples are easily pierced with a sharp knife (they may split open a bit at the bottom). Serve apples drizzled with the sauce from the pan and with a scoop of vanilla ice cream alongside.

o 1 750ml bottle dry rose wine o 1/2 cup sugar o 1 2-inch piece lemon zest o 1 teaspoon vanilla extract o 1 3-inch cinnamon stick, broken in half o 4 large ripe but firm Bosc pears, about 2 lb. total 1. Combine wine, sugar, lemon zest, vanilla and cinnamon stick in a wide saucepan. Bring to a boil over high heat, stirring just until sugar has dissolved. Reduce heat to medium and simmer for 2 minutes to blend flavors. 2. Peel pears and cut in half lengthwise. Use a small spoon or a melon baller to scoop out center core and seeds. Working quickly, gently lower pears into poaching liquid. Place a clean kitchen towel over pears to keep them in liquid. (Be sure all pear halves are submerged. Add water or cook in batches, if necessary.) Simmer until pears are tender when pierced with a knife, 15 to 25 minutes, depending on ripeness. Use a slotted spoon to transfer pears to a large bowl. 3. Raise heat to high and bring poaching liquid back to a boil. Boil rapidly until liquid has reduced and thickened slightly, 20 to 25 minutes. Cool slightly, remove cinnamon stick and pour liquid over pears. Serve warm or cover, refrigerate and serve chilled.

o 2 cups dry red wine o 1 navel orange, quartered o 1 1/2 cups plus 2 tbsp. sugar, divided $ o 1 cinnamon stick (4 in. long), broken in half o 6 whole cloves o 2 Bartlett pears, peeled, halved, and cored $ o 1/4 cup mascarpone cheese o 1/4 cup heavy cream 1. In a 3- to 4-qt. saucepan, combine wine, orange pieces, 1 1/2 cups sugar, the cinnamon, cloves, and 2 cups water and bring to boil over high heat. Add pears, reduce heat to a simmer, and place on top of pears to submerge them in liquid. Cook, covered, until pears are tender when pierced, about 15 minutes. 2. Meanwhile, in a small bowl, whisk together cheese, cream, and 2 tbsp. sugar until very thick. Serve pear halves in shallow bowls, each with about 1/4 cup of the poaching liquid and a dollop of the sweetened cheese. Save remaining liquid for another use, such as making hot spiced wine, if you like.

o 1 large ripe mango o Grated zest and juice of 1 lime o 1/2 cup vanilla yogurt o 2 tablespoons brown sugar o 2 teaspoons butter 1. Heat broiler. Using a heavy, sharp knife, slice the mango lengthwise around each side of the pit. Remove the skin and cut the fruit into bite-size pieces. Divide between 2 small ramekins and stir in the lime zest. Top with the yogurt and brown sugar and dot with the butter. Spritz with the lime juice. Broil 2 to 3 minutes or just until the topping melts and browns.

For a happy, healthy ending to your dinner, indulge in one of these heavenly treats