At 689 pages, Bon Appetit Desserts is loaded with desserts of every stripe. And while I've put some of the showier ones on my to-make list - among them, a chilled lime-coconut pie and crème fraiche cheesecake with honey-rum-roasted pineapple - somehow, I'm drawn to the simpler ones.
Here's an idea from the book for styling up red and green grapes. These frozen numbers are served alongside grape granita, but why not just put out big clusters in a bowl by themselves?:
Dip red and green grape clusters in Muscat to moisten, then dip in sugar to coat. Place grapes on a tray and freeze until frozen, about 4 hours.
(And if you're just too cold to think about this, consider that come summer, roasted cherries are to be embraced. It all makes sense.)