• Peel and slice bananas and place in 4 bowls.
• Place berries on top of bananas.
• Place 1 scoop of each type of ice cream on top of berries - or whatever ice cream your child wants.
• This is the best part. Let your child squirt the cream on top. Add the toffee chips. You can use real whip cream that you beat yourself, but your child won't have as much fun!!

• Preheat oven to 350°
• Roll out the pastry to fit an 8" removable-base tart pan.
• Prick a few holes in the pastry and line with parchment paper.
• Fill the pastry with rice or baking weights and bake for 10 minutes.
• Remove the baking weights and paper and bake for an additional 10 minutes.
• To make the filling, place the sugar, eggs, cream and fruit juices into a bowl and mix to combine.
• Pour the filling into the tart shell, reduce the oven to 315°and bake for 25-30 minutes or until the filling is just set.
• Refrigerate the tart until firm.
• Top with raspberries, slice, and serve!

• Preheat oven to 350°.       
• Place one shortbread cookie in the base of 6 ramekins (5 oz size).
  
• In a food processor, add the ricotta, cream cheese, eggs, sugar, lime juice and zest.  Process until the mixture is smooth and put into a bowl.
• Stir in the pomegranate seeds.
• Fill each ramekin 3/4 full (place a few seeds on top of each dish).  Bake for 20-25 minutes.
  

• Preheat oven to 425°.        
• Melt butter in a large frying pan.  Add apples and cook about 5 minutes stirring occasionally until lightly browned.
• Add maple syrup, sugar and spices to pan and cook about 5 more minutes or until liquid boils and caramelizes.
• Transfer contents to a bowl, stir in cherries and nuts.  Cool 20 minutes.
• Cut the "whole" pastry sheet into quarters and cut the "half" sheet in half.  Spoon about 1/4 cup apple mixture along one half of the pastry squares.  Fold over to form rectangles, pressing edges and crimp with a fork to seal.
  
• Brush with egg.  Make three slits in pockets.
  
• Bake in oven for 10 minutes and check for golden color.  Continue to check until pastry is golden brown.
• Dust with powdered sugar and cinnamon

• Preheat the oven to 350°.         
• Place apples and berries in a bowl and mix with the sugar.  Fill the ramekins halfway with the sweetened fruit.
• Using a food processor or a bowl and pastry cutter, add all the remaining ingredients, except the chocolate.
• Once combined, add the chocolate to the crumble mix and place on  top of the fruit.
• Place a small pat of butter on top of each crumble and bake for 30 minutes until fruit bubbles.
• Serve alone or with whipped cream or ice cream.

• Preheat oven to 450°.        
• Peel and core pineapple. Slice into eight wedges.
• In a bowl, mix sugar, juice and honey.
• Add pineapple wedges and marinate for 20 minutes.
• Remove pineapple and place in baking dish, reserving marinade.
• Roast pineapple for 15 minutes, turn and brush with marinade.
• Cook 15 more minutes.
• Place two pineapple slices on four plates and top with yogurt, walnuts, and mint.  Serve warm.

• Preheat oven to 375°.     
• Place mangoes, strawberries, brown sugar, cornstarch, cinnamon and vanilla bean seeds (from split bean), in a large bowl. Toss.
• Place mixture in an oven proof dish large enough so the mangoes are in a single layer.
• In a small bowl, place graham crackers, brown sugar, dash of kosher salt and butter. Work with your fingers to make a small pebble-like mixture.
• Stir in almonds.
• Place mixture on top of fruit and bake for 45 minutes.
• Serve when it has slightly cooled or at room temperature.  

• Preheat oven to 375°.          
• Place apricots, cherries, 2 Tbsp brown sugar, corn starch, cinnamon, and vanilla bean seeds (from split bean), in a large bowl. Toss.
• Place in an oven proof dish so that apricots are in a single layer.

Topping

• In a small bowl, place brown sugar, dash of kosher salt, graham crackers, and butter. Work with your fingers to make a small pebble like mixture.
• Add almonds and stir.
• Place on top of fruit and bake for 35 minutes.
• Serve when it has slightly cooled or at room temperature.

• Place berries in a glass bowl.  If using liquor, pour over fruit and let sit for at least an hour.       
  
• Mix yogurt with honey.
• Place a few berries in the bottom of parfait glasses or glass bowls.
• Alternate fruit with yogurt - making three layers of yogurt and three layers of fruit.
• Finish with a few berries on top. This can be made several hours in advance.

• Preheat grill.         
• Cut each peach in half. Leave peel on and remove pit.
• Sprinkle peaches with a dusting of cinnamon.
• Grill peaches cut sound down for 4-5 minutes, being sure to get some nice grill marks.
• Place peach in a glass bowl or on a plate.
• Top with toasted almond gelato, pour Curacao over gelato, add optional topping.