5 Easy Desserts to Entertain With

All week long Jody Williams, the chef at New York's beloved Buvette restaurant, will be sharing recipes from her new book, Buvette: The Pleasure of Good Food. 

Today: For dessert, Jody gets back to basics with the essential, crowd-pleasing sweets. 

There are desserts that punctuate a dinner with applause or a burst of song, and then there are desserts that quietly carry on the conversation into evening and often another glass of wine.

Here are five easy ways to keep your guest lingering at the table, and you in your seat: 

1. Do not underestimate a plate of seasonal whole fresh fruit, like persimmons or green figs. Serve with a plate, napkin, and a knife and fork so the guest can peel and cut their fruit. Cherries and grapes on ice are my favorites. Bring kitchen shears to the table to trim free grape stems. 

More: Pair that fruit with a cloud of ricotta and mascarpone.

2. Raspberries in Moscato or shaved pears soaked with a sauterne are elegant enough to save you time in the kitchen without loosing any pleasure.

3. Fresh or dried fruit dipped in chocolate is elegant and simple. I prefer dried fruit like figs or cape berries. 

4. A plate of teaspoons full of chocolate mousse, or even a savory twist to extend the meal with a spoonful of camembert and honey is just enough to be indulgent even when satiated. 

5. Bring a tray of digestifs, glassware, and ice, plus an invitation to help oneself. After all, they will know just how much to pour.

Photos by James Ransom