Ingredients
For sage ice cream
- 2 cups heavy cream
- 2 cups half-and-half
- 1/3 cup coarsely chopped fresh sage
- 4 (2- by 1/2-inch) strips lemon zest
- 9 large egg yolks
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
For pumpkin cake
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground allspice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups packed light brown sugar
- 4 large eggs
- 1 cup safflower or canola oil
- 1 1/2 cups fresh pumpkin purée or canned solid-pack pumpkin
For compote
- 1/2 cup dried tart cherries
- 2 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 lb fresh pumpkin (preferably sugar or cheese pumpkin), peeled, seeded, and cut into 1/4-inch dice (2 cups)
Description
The Spanish Pumpkin Syrup That Tops This Dessert Is Equally Good Drizzled On An Aged Cheese Like Manchego Or A Fresh Cheese Like Ricotta.
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