For all her skills as a cook and host—evidenced by the tantalizing collection of recipes in her new book, Colu Cooks: Easy, Fancy Food—Colu Henry makes it clear that dessert is simply not her strong suit, in particular, baking. “Things potentially get awkward at the end of a meal when your host offers you nothing except for more wine,” writes Henry. Her elegant solution, aside from offering seasonal fruit or bars of good chocolate, is to simply outsource the task. “If a guest cheerfully asks, ‘What can I bring?’ I will always answer honestly: ‘Please bring dessert.’” This seasonal fruit crumble comes by way of former pastry chef and food writer for The Washington Post Daniela Galarza, and it offers a resourceful repurposing of wine bottle dregs. “I occasionally have leftover wine after a dinner party, and when I do, I save it for my next braise or marinade. But if a meaty stew isn’t in the cards, the wine can be used to liven up fruit for a buttery fruit crumble,” writes Galarza. “In the summer months, peaches and white wine or rosé meld together nicely under a brown sugar-almond crumble hat."