DESSERTS

APPLE-BLACKBERRY CRISP

This recipe is at its very best in early summer when the wild blackberries are in season. A good "second best" can be accomplished with boysenberries or marionberries.

1 pound apples, peeled, cored, and sliced
1 pound wild blackberries
1/2 cup sugar
3 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1/2 cup coarsely chopped walnuts
3/4 cup flour
3/4 cup packed dark brown sugar
1/4 cup rolled oats
1/4 teaspoon salt
1/2 cup cold butter, cut in chunks

Butter a 9" x 9" baking pan. Set aside. Combine the sliced apples, berries, sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Spoon into the buttered baking pan.
Combine the walnuts, flour, brown sugar, oats, salt, and the remaining 2 teaspoons vanilla, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Cut in the butter. Spread over the apples. Bake in a preheated 350 degree oven about 45-60 minutes until the top is crisp and brown.
Serves 6-8.

PEAR-CRANBERRY SORBET

This unique pear-cranberry combination is intriguing to our guests. It is well complemented by a crisp, not-too-sweet cookie.

3/4 pound ripe pears, pared and sliced
1/2 pound whole cranberries, fresh or frozen
1 cup water
1 cup sugar

Combine all the ingredients in a medium-size saucepan and cook until the cranberries have popped and the pears are soft. Transfer to a blender or food processor and process until smooth. Set aside to cool.
When cool, churn in an ice cream maker, following the manufacturer's instructions. When churned, transfer to an airtight container and freeze.
While the sorbet may be used in 3-4 hours, it has a better texture when it has had a day or two in the freezer.
Makes 4-5 cups sorbet.

GINGERBREAD CAKE with CARAMELIZED PEARS

This could also be named the "Goldilocks Cake." There were versions that were "too hard" and others that were "too soft" before we were happy with the final result-which is "just right"! It has a delicate texture and exactly the right amount of spice. The "gingered" whipping cream and the caramelized pears add the perfect finish.

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon powdered ginger
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup pear puree {about 1 small ripe pear}
1/2 cup buttermilk
1 cup butter, room temperature
1 cup packed brown sugar
3/4 cup molasses
3 large eggs
Caramelized Pears {recipe follows}
1/2 cup whipping cream
1 tablespoon sugar
2 teaspoons minced crystallized ginger

Grease and flour a 10" bundt pan. Set aside. Sift the flour, baking soda, cinnamon, powdered ginger, allspice, cloves, and salt. Set aside.
Combine the pear puree and buttermilk. Set aside.
Cream the butter and brown sugar. Add the molasses. Add the eggs one at a time, making sure the first is incorporated before adding the next {do not be alarmed if the batter looks curdled at this point}. Alternately add the sifted dry ingredients and the pear mixture to the batter, scraping down the sides of the mixing bowl to make sure everything is incorporated. Pour into the prepared bundt pan. Bake in the center of a preheated 350 degree oven about 50 minutes-until a toothpick inserted in the center comes out clean and the cake pulls away from the sides of the pan. {While the cake is baking, prepare the caramelized pears.} Remove the cake from the oven. Cool in the pan for 10 minutes. Remove from the bundt pan and set on a cooling rack. The cake may be served warm or at room temperature.
Whip the cream with the 1 tablespoon sugar, until soft peaks form. Fold in the crystallized ginger. Slice the cake and arrange on individual serving plates. Top each slice with whipped cream and caramelized pears.
Serves 12-14.

CARAMELIZED PEARS

3 tablespoons butter
4 ripe pears, peeled, cored, and cut into 1/4" slices
3/4 cup sugar

Melt the butter in a large, heavy-bottomed skillet. When the butter is sizzling, add the sliced pears. Toss the pears to coat them with the butter. Sprinkle the sugar over the pears and stir. Cook, stirring gently, over medium to medium-high heat until the pears are caramelized and tender, about 5 minutes. Remove from the heat and cool to room temperature.

GINGER-PLUM CRUMBLE WITH RICOTTA CREME..

Makes: 4

24 fat plums, chopped into eighths
1-inch piece fresh ginger, minced {cut away the tough skin and use your garlic press for fresh minced ginger}
1/2 cup sugar
Juice of 1 lemon
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons plus 1/3 cup sugar
3 tablespoons flour
3 tablespoons ground pistachios, plus more for garnish
1/4 teaspoon cinnamon
9 ounces ricotta
Zest of 1 lemon

1. Preheat the oven to 375 degrees and line a cookie sheet with foil
2. Toss plums with the ginger, sugar and lemon juice and divide among 4 jam jars that'll hold at least 2 cups' worth of fruit.
3. Make crumble topping: With your fingers, mix the butter, brown sugar, 3 tablespoons sugar, flour, ground pistachios and cinnamon and sprinkle on top of the plum mixture. Pop into the oven for 30 to 45 minutes or until time to serve.
4. While the crumbles are baking, whisk together the ricotta, lemon zest and 1/3 cup sugar and refrigerate until time to serve.
5. Serve crumbles warm or at room temperature with a big spoonful of ricotta and a sprinkle of crushed pistachios.

Nutritional analysis per serving:

646 calories; 16 grams fat; 120 grams carbohydrates; 15 grams protein; 49 milligrams cholesterol  388 milligrams sodium; 7 grams dietary fiber; 21 percent of calories from fat.