Name: Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote
Yield: Makes 12 servings
Ingredients: 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; 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; 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); Accompaniment: arrop (Spanish candied pumpkin) syrup*; Garnish: confectioners sugar; an instant-read or candy thermometer; an ice cream maker; a 3-inch cookie cutter

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Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry CompoteRita Maas

Active time: 1 hr Start to finish: 5 hr

If you decide to use fresh pumpkin purée for this cake, be sure you drain it for the full eight hours we recommend in the procedure.

Cooks' notes:

• To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. • Custard can be chilled up to 24 hours before making ice cream. • Pumpkin cake and sage ice cream keep, frozen separately, 1 month. Wrap cake tightly in plastic wrap and foil. Thaw cake (in wrapping) at room temperature. * Available in some Latin markets and Tienda (888-472-1022).

Recipe notes

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