Pear, Poire

Pear eau de vie with a side of pear and a touch of bubbly. (By Nick Mautone)

Boozy Campfire Cheese

Doused with liquor, wrapped in foil, and baked in campfire ashes. (By Kate Ramos)

Brandied Pear-Walnut Tart

Walnut, more walnut, and lots of pear. (By Aida Mollenkamp)

Douglas Fairbanks

After the great actor of silent film. (By Rob Chirico)

Watermelon Juice with Fleur de Sel

A chilled watermelon quencher. (By William Yosses)

French Kiss

Creamy white chocolate with orange. (By Nick Mautone)

Bramble

Our favorite way to drink blackberries. (By Aida Mollenkamp)

Chocolate Pots de Crème

Intense single servings of chocolate goodness. (By Amy Wisniewski)

Pico de Gallo

The essential salsa for dipping chips in. (By Aida Mollenkamp)

Chocolate Cassis Cake with Raspberries

Whipped cream frosting makes decorating a cakewalk. (By Luke Knowland)

Blackberry Kir Royale

Feel like royalty while sipping this bubbly blackberry apéritif. (By Kate Ramos)

Kumquat Sparkler

A festive citrus-and-ginger tail. (By Amy Wisniewski)

Agua de Jamaica (Hibiscus Punch)

Jamaica flowers and ginger make an exotic tropical tea. (By Regan Burns)

Blackberry Coulis

An intensely flavored sauce for desserts. (By Aida Mollenkamp)

Eggplant and Tomato Stew (Guiso de Berenjena)

A tasty Cuban dish from Chef Randy Zweiban. (By Randy Zweiban)