Ingredients Jump to Instructions ↓

  1. 2 cups heavy cream

  2. 2 cups half-and-half

  3. 1/3 cup coarsely chopped fresh sage

  4. 4 (2- by 1/2-inch) strips lemon zest

  5. 9 large egg yolks

  6. 3/4 cup granulated sugar

  7. 1/4 teaspoon salt

  8. 2 1/4 cups all-purpose flour

  9. 1 1/2 teaspoons cinnamon

  10. 1 1/2 teaspoons ground allspice

  11. 1 teaspoon baking soda

  12. 1/2 teaspoon salt

  13. 1 3/4 cups packed light brown sugar

  14. 4 large eggs

  15. 1 cup safflower or canola oil

  16. 1 1/2 cups fresh pumpkin puree or canned solid-pack pumpkin

  17. 1/2 cup dried tart cherries

  18. 2 tablespoons unsalted butter

  19. 1/2 cup packed light brown sugar

  20. 1/4 cup granulated sugar

  21. 2 tablespoons fresh lemon juice

  22. 1/4 teaspoon cinnamon

  23. 1/8 teaspoon salt

  24. 2 lb fresh pumpkin (preferably sugar or cheese pumpkin), peeled, seeded, and cut into 1/4-inch dice (2 cups)

  25. Accompaniment: arrop (Spanish candied pumpkin) syrup*

  26. Garnish: confectioners sugar

  27. Special equipment: an instant-read or candy thermometer; an ice cream maker; a 3-inch cookie cutter

Instructions Jump to Ingredients ↑

  1. Make ice cream:

  2. 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. Cook custard over moderate heat, stirring constantly with a wooden spoon, until it coats back of spoon and reaches 170°F on thermometer, about 5 minutes (do not let boil). Pour custard through a fine sieve into a bowl and cool, stirring occasionally. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours. Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden. Make cake:

  3. Preheat oven to 350°F. Butter a 13- by 9- by 2-inch metal baking pan. Line bottom with wax or parchment paper, then butter paper. Sift together flour, cinnamon, allspice, baking soda, and salt. Whisk together brown sugar and eggs in a large bowl, then whisk in oil and pumpkin purée.

  4. dd flour mixture and whisk just until smooth. Pour batter into baking pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 25 to 30 minutes. Cool cake in pan on a rack 10 minutes, then run a knife around edge and invert onto rack. Peel off paper and cool cake completely. Make compote:

  5. Soak cherries in hot water to cover until softened, about 15 minutes, then drain. Melt butter in a large skillet over moderate heat. Add sugars, lemon juice, cinnamon, and salt, then cook, stirring until smooth. Add pumpkin and drained cherries and simmer, covered, stirring occasionally, until pumpkin is tender, 8 to 12 minutes. Assemble dessert:

  6. Cut out 12 (3-inch) rounds from cake with cutter. Halve each round horizontally, then put bottom halves on 12 plates and top with scoops of ice cream. Spoon compote on and around cakes, then tilt tops against ice cream.


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