Buttermilk Cake with Lemon-and Thyme-Glazed Pear Compote and Greek Yogurt Ice Cream

Ingredients

  • ¾ cup sugar
  • ½ cup water
  • ¼ cup unsalted butter
  • 2 tablespoons crème frache or sour cream
  • 1 large egg yolk
  • 8-inch-diameter cake pan with 2-inch-high sides
  • Greek Yogurt Ice Cream
  • + 11 more ingredients
    • ¼ cup buttermilk
    • ¾ cup sugar
    • 18 tablespoons all-purpose flour
    • 1 large egg
    • 1 ½ teaspoons fresh thyme leaves
    • 1 pound firm but ripe Bosc pears
    • ½ teaspoon vanilla extract
    • 2 ½ tablespoons fresh lemon juice
    • ½ teaspoon salt
    • 1 ½ teaspoons baking powder
    • 1 ½ teaspoons lemon peel

Combine 3/4 cup sugar, 1/2 cup water, lemon juice, 3/4 teaspoon lemon peel, and 3/4 teaspoon thyme in medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Remove saucepan from heat; cover. Let steep 10 minutes. Pour syrup through fine strainer set over bowl. Return syru...

View full recipe at Epicurious

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