We remember waiting in long lines outside Berthillon, the famous Parisian ice cream maker, in the middle of winter just to have a scoop of their green apple sorbet. This recipe is just as wonderful and much...

Think of it as apples in the buff: Stripped of the usual apple-pie spices, the fruits' natural floral qualities really come through.

Puff pastry cradles tender apples tarted up with Cheddar cheese.

This refreshing aperitif, a brainchild of David Arnold of the French Culinary Institute, bathes crisp matchsticks of Pink Lady apple with soju (a Korean spirit).

Our favorite fall fruit stars in these classic desserts (and a few main dishes).

Small layers (baked in muffin tins) are sandwiched together with a jamlike apple filling to create individual desserts unlike any cake you've come across.

Pancake lovers, beware: We just upped the ante. Puffed and golden, this fruit-covered cake may just become your go-to weekend breakfast for two.

Before the storm of desserts comes the palate-cleansing calm. This mound of savory celery with hints of green apple and tarragon refreshes after the preceding spread.

Granny Smith apples give tangy bite to pork tenderloin.

This budino (“pudding” in Italian) is a refined take on bread pudding.