AP Photo - - Raspberry and Beaujolais Granita

With so many fruits in peak season by July 4, summery desserts almost make themselves. Fruits are always a treat when eaten unadorned and out of hand, but they’re also the perfect starting place for an impressive variety of pies, cakes, bars, tarts and crumbles. Diana Henry, author of “Pure Simple Cooking” said that for an elegant but easy dish she hulls and quarters fresh strawberries, then douses them with enough Beaujolais (or pinot noir) wine to cover, plus a generous sprinkling of sugar. “Leave them to macerate for 30 minutes,” she said, “and there you have it.” Of course, if you have fruit that is absolutely exquisite, the simplest and often most enjoyable approach is to serve it on its own. For instance, Henry likes to fill a shallow bowl with ice cubes and serve really sweet ripe cherries on top. Or for what Henry described as an “utterly chic” and hassle-free dessert, give each guest a perfect peach, a sharp knife and a glass of cold, muscat dessert win.