Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote

Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote
Photo by Rita Maas

Ingredients

  • 1 ½ cups fresh pumpkin purée or canned solid-pack pumpkin
  • 1 instant-read or candy thermometer
  • 2 tablespoons fresh lemon juice
  • ¼ cup granulated sugar
  • 1 teaspoon baking soda
  • 1 ¾ cups light brown sugar
  • 1 3-inch cookie cutter
  • + 22 more ingredients
    • arrop (Spanish candied pumpkin) syrup
    • 2 pounds fresh pumpkin (preferably sugar or cheese pumpkin)
    • 1 cup safflower or canola oil
    • 2 cups half-and-half
    • ½ teaspoon salt
    • 1/8 teaspoon salt
    • 4 large eggs
    • ½ cup light brown sugar
    • ¾ cup granulated sugar
    • ¼ teaspoon salt
    • 1 ½ teaspoons cinnamon
    • confectioners sugar
    • 1 ice cream maker
    • 1/3 cup fresh sage
    • 2 tablespoons unsalted butter
    • 2 ¼ cups all-purpose flour
    • 9 large egg yolks
    • 1 ½ teaspoons ground allspice
    • 2 cups heavy cream
    • 4 2- by 1/2-inch strips lemon zest
    • ½ cup dried tart cherries
    • ¼ teaspoon cinnamon

Bring cream, half-and-half, sage, and zest to a boil in a large heavy saucepan over moderate heat. Remove from heat and steep, covered, 10 minutes. Whisk together yolks, granulated sugar, and salt in a large bowl. Whisk in half of hot cream, then whisk egg mixture into remaining cream in saucepan...

View full recipe at Epicurious

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