In a medium saucepan, mix the sugar and cornstarch.

Add 1 cup of water.

Bring to a boil over medium heat, stirring, until thick and clear, about 3 minutes.

Remove the pan from the heat and stir in the rum, vanilla, and butter.

Serve the sauce hot or warm.

(Store in a covered container in the refrigerator for up to a week.

) Reheat shortly before using.

Put the cream and both sugars in a medium saucepan and cook slowly over low heat, until completely melted and the mixture comes to a boil, about 5 minutes.

When completely melted, add the butter, whisking, until thoroughly combined and smooth.

Remove the pan from the heat.

Stir in the vanilla.

Serve warm, or store in a covered container in the refrigerator up to 3 days.

Cut the cream cheese into 4 equal slices and cut the guava paste into 8 thin slices.

Place 1 piece of cream cheese between 2 slices of guava paste.

Put the water, sugar, and cinnamon stick in a medium saucepan and bring to a boil, stirring, over medium heat.

Reduce the heat to low, cover and simmer 15 minutes.

Meanwhile, peel the guavas and cut them in half.

Scoop out the seeds with a teaspoon.

Discard the seeds and put the guava shells in the syrup.

When the syrup returns to a boil, reduce the heat to medium-low, partially cover, and simmer until the fruit is tender, but not too soft, 8 to 10 minutes.

Remove the cinnamon stick.

Transfer the fruit and syrup to a bowl and cool the fruit in the syrup.

Stir in the vanilla.

Serve cool in small bowls.

If made ahead, cover and refrigerate up to 2 days.

Remove from the refrigerator about 1 hour before serving.

Prepare the ice cream in advance, if using homemade.

Then, preheat the oven to 350°.

Using a melon-baller scoop out the center cores from the apples.

Place the apples in an ovenproof baking dish.

Fill each cavity with about ½ teaspoon raisins and ½ teaspoon brown sugar.

Top each with ½ teaspoon butter and sprinkle lightly with cinnamon.

Add 2 tablespoons water to the dish and cover with foil.

Bake until apples are tender, about 30 to 35 minutes, depending on the variety of apple.

Remove from the oven and spoon any juices from the baking dish over the apples.

Preheat the oven to 350°.

Prick each fig in 2 or 3 places with the tip of a small sharp knife.

Place the figs standing up in a pie plate.

Sprinkle with the sugar and drizzle the water over the tops.

Bake, uncovered, basting 2 to 3 times with the liquid until completely heated through, 20 to 25 minutes.

Prepare the Brown Sugar Syrup, and whip the cream, if using.

To serve, divide the figs among 4 dessert dishes.

Spoon the sugar syrup over the figs, letting it pool onto the dish.

Add a dollop of whipped cream, if using, or ice cream

Cut the figs in half from stem to tip.

Arrange the fig halves cut side up, alternating with the cheese on a serving plate.

In a saucepan, mix the orange juice, lime juice, and honey.

Add the cinnamon stick and bring to a boil over medium heat.

Add the plums, reduce the heat to low, cover and cook, turning the plums once or twice until they are tender, but not soft or falling apart, about 6 to 8 minutes, depending on the size and ripeness of the fruit.

Using a slotted spoon, transfer the plums to a bowl.

Discard the cinnamon stick.

Bring the liquid to a boil over medium-high heat and cook until reduced by about half.

Pour the syrup over the plums, cover and refrigerate until cold, at least 1 hour and up to overnight.

Prepare ice cream in advance, if using homemade.

Then, bring a large pot of water to a boil.

Dip the peaches in, 1 at a time, until the skins loosen, about 10 seconds.

Peel, pit, and cut the peaches in half.

Put in a bowl.

Add the lime or lemon juice.

Toss gently to coat to help prevent the peaches from turning brown for a short time.

Cover and refrigerate up to 2 hours.

Meanwhile, toast the nuts in a small, dry skillet over medium heat, stirring and shaking the pan, until fragrant and lightly toasted, 3 to 4 minutes.

Serve the peaches cold, cut side up, in small dessert bowls with ice cream spooned into the cavities.

Sprinkle lightly with nuts.

Drizzle a little chocolate syrup on top, if desired.

In a wide 3-quart, nonreactive pot, bring the water and sugar to a boil over high heat, stirring to dissolve the sugar.

Reduce the heat to low, add the peach halves and vanilla.

Poach slowly, uncovered, until the peaches are barely tender when pierced with tip of a sharp knife, 10 to 20 minutes, depending on the ripeness of the peaches.

Transfer the peaches and the syrup to a bowl.

(Rinse and dry the vanilla bean.

Store to use again.

) Cover and refrigerate until cold, about 4 hours or overnight.

Make the pudding and chill until shortly before serving.

To serve, spoon a serving of pudding into 4 dessert dishes.

(Save remaining pudding for another use.

) Place 1 peach half in each dish, rounded side up.

Garnish each serving with strawberries and a sprig of mint.