Top off your New Year's party with old-world flavors that will create a beautiful dessert table

Prep: 20 minutesBake: 35 minutes3 large pears; peeled, cored and sliced2 tablespoons butter1 tablespoon sugar½ teaspoon ground cinnamon½ cup cranberries, dried (or raisins)1-inch slice panettone3 eggs2 cups eggnog (or half-and-half or light cream plus ¼ cup granulated sugar)1 teaspoon vanillaPowdered sugardried cranberries (optional)Preheat oven to 350 degrees F. Peel, core, and slice three large pears; sauté in hot butter until softened. Arrange pears in a greased 3-quart rectangular baking dish.Sprinkle pears with sugar, ground cinnamon, and dried cranberries or raisins. Top with panettone, tearing to fit. In a medium bowl whisk together eggs, eggnog (or half-and-half or light cream plus sugar) and vanilla. Pour over panettone in dish; press down lightly with the back of a spatula or large spoon to moisten all the bread. Bake uncovered for 35 minutes or until egg portion appears set. Let stand for 20 to 30 minutes before serving.Sprinkle with powdered sugar; serve warm. If desired, sprinkle with additional dried cranberries. Makes 6 to 8 servings.

Prep: 1 hour 30 minutesBake: 12 minutes5 egg whites1/8 teaspoon salt1/8 teaspoon cream of tartar5 egg yolks1 cup granulated sugar1 teaspoon vanilla½ cup ground toasted almonds¾ cup sifted cake flour¼ teaspoon ground nutmeg½ teaspoon ground cinnamonPowdered sugar1-¾ cups whipping cream1 8-ounce can almond paste¼ cup whipping cream2 tablespoons amaretto or 2 teaspoons vanilla¼ cup toasted almond slicesPurchased marzipan figs or assorted fruits (optional)Grease a 15x10x1-inch baking pan. Line with waxed paper. Grease and flour waxed paper; set aside. Beat egg whites, salt, and cream of tartar in a large bowl with an electric mixer on high speed until stiff peaks form (tips stand straight).Beat egg yolks in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and pale. Gradually add granulated sugar, beating on high speed until sugar is almost dissolved. Stir in the 1 teaspoon vanilla and the ground almonds. Stir flour, nutmeg, and cinnamon together; gently stir into egg yolk mixture. Fold about one-fourth of the egg white mixture into the flour mixture to lighten. Fold remaining egg white mixture into flour mixture just until combined. Spread in the prepared pan. Bake in a 350 degree oven for 12 to 15 minutes or until cake springs back. Do not allow to brown.Immediately loosen cake from pan. Invert cake onto a towel sprinkled with powdered sugar. Remove waxed paper. Roll up warm cake and towel together, jelly-roll style, starting from a short side. Cool completely on a wire rack.For almond filling, beat the 1-¾ cups whipping cream in a large bowl with an electric mixer on medium speed until soft peaks form (tips curl over); set aside. Finely crumble almond paste into a medium bowl. Add the ¼ cup whipping cream and the amaretto or 2 teaspoons vanilla. Beat with an electric mixer on low speed until nearly smooth. Fold about one-fourth of whipped cream into almost paste mixture to lighten. Fold remaining whipped cream into almond paste mixture.Gently unroll cake. Spread half of the almond filling on cake to within 1 inch of the edges. Roll up cake, without towel, into a spiral, starting from a short side. Place on a serving plate. Lightly frost cake with remaining filling and sprinkle with toasted sliced almonds. Garnish with purchased marzipan pigs for luck or assorted fruits, if desired. Makes 12 servings.Make-ahead tip: Refrigerate prepared cake, covered, for up to 8 hours.

Prep: 30 minutesFreeze: 4 hours or overnight1 quart vanilla ice cream, softened2 to 3 teaspoons grated fresh ginger or ½ to 1 teaspoon ground ginger1 14- or 14-½-ounce package gingerbread mix or 9x9-inch purchased gingerbread2 cups sugar¾ cup butter1 teaspoon ground cinnamon9 small pears, peeled, cored, and halved or three 16-ounce cans pear halves, drainedIn a bowl combine softened vanilla ice cream with ginger. Cover and freeze 4 hours or overnight.Prepare and bake gingerbread mix according to package directions using the 9x9x2-inch pan option. Cool. Cut into 1-½- to 2-inch chunks.In a 12-inch skillet combine sugar, butter, and cinnamon. Cook and stir over medium-high heat for 3 minutes. Carefully add pears, stirring to coat. Cook and stir an additional 8 to 10 minutes for fresh pears or 3 minutes for canned pears.To assemble, place gingerbread in a 3-quart au gratin dish or oval casserole. Top with scoops of ice cream and pears. Drizzle with half of the sauce in skillet. Pass remaining sauce. Serve immediately. Makes 10 to 12 servings.

Prep: 25 minutesFreeze: 4 hours or overnightBake: 25 minutesCool: 1 hourStand: 1 hour1 recipe Chocolate-Pecan Ice Cream "Frosting"1 cup all-purpose flour½ teaspoon baking soda¼ teaspoon salt2 ounces sweet baking chocolate¼ cup water½ cup butter, softened½ cup sugar2 eggs½ teaspoon vanilla½ cup buttermilk or sour milkCaramel ice cream topping2/3 cup toasted shaved coconut (See NOTE.)Prepare Chocolate-Pecan Ice Cream "Frosting" (recipe below.) Cover and freeze. Line twelve 2-½-inch muffin cups with paper bake cups. Set aside.Preheat oven to 350 degrees. In a small bowl stir together flour, baking soda, and salt; set aside.In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping. Makes 12 servings.Note: Toasted Coconut: With vegetable peeler, shave strips of coconut from a peeled, halved coconut. Place in a shallow baking pan. Toast in a 350 degree oven for 10 minutes or until edges are lightly browned, stirring occasionally. You may also use purchased raw chip coconut, but only toast for 2 to 3 minutes.Chocolate-Pecan Ice Cream "Frosting" — Line a cookie sheet with waxed paper; set aside. Slice ½ gallon chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on waxed paper-lined cookie sheet. Press ¾ to 1 cup toasted pecan pieces into ice cream letting pecans protrude from the ice cream. Cover and freeze 4 hours or overnight.

Prep: 35 minutesBake: 30 minutes1 cup all-purpose flour1 cup granulated sugar1 teaspoon baking powder¼ teaspoon baking soda¼ teaspoon salt2 beaten eggs1½ cups finely shredded carrots1/3 cup cooking oil1/3 cup butter (no substitutes)2 cups sifted powdered sugar1 tablespoon brandy, orange liqueur, or vanilla1 teaspoon waterChopped toasted pecans or hazelnuts (optional)Grease an 8x8x2-inch baking pan. Line bottom with parchment or waxed paper. Grease paper; set pan aside. Combine flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.Combine egg, carrots, and oil in another mixing bowl. Add egg mixture to flour mixture, stirring until combined. Spread batter into prepared pan.Bake in a 350 degree oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Loosen edges and remove cake from pan; remove paper. Turn right side up. Cool thoroughly.Heat butter in a medium saucepan until melted. Remove from heat; stir in sifted powdered sugar and brandy, orange liqueur, or vanilla. Stir in enough water, 1 teaspoon at a time, to make of glazing consistency.Cut cake into nine squares. Cut each square in half diagonally to form triangles. Place cake pieces on a rack over a baking sheet. Slowly spoon brandy glaze over each piece, allowing some glaze to drizzle down sides. Top with chopped toasted pecans or hazelnuts, if desired.Makes 18 servings.