Desserts

At Thanksgiving, I serve this pie warm with vanilla bean ice cream and a
big bowl of maple-flavored whipped cream. Browning the butter creates a wonderfully nutty flavor and along with the addition of maple syrup, makes the pie truly irresistible.

For the Crust:
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1 stick (4 ounces) unsalted butter, cold and cut into small pieces
1 large egg yolk

For the Filling:
1 3/4 cups pecan halves
6 tablespoons unsalted butter
3 large eggs
2 tablespoons all-purpose flour
1 cup firmly packed brown sugar
1/3 cup pure maple syrup

This season’s strawberries are super sweet and a brown sugar crust adds a decadent crunchy topping. Spooned over Vanilla Bean Ice Cream, with a few fresh blueberries sprinkled over the top, you have the perfect Red, White and Blue Dessert! My Wine Pairing….try a light, tropical Riesling.

2 pints fresh strawberries, cleaned, hulled and cut into halves

1/2 teaspoon pure vanilla extract or almond extract

1/2 cup light-brown sugar, packed

1 pint vanilla bean ice cream (or your ice cream of choice)

1 pint fresh blueberries

Preheat the broiler to high, placing the rack 3 inches from the heat source.

In a mixing bowl, combine the strawberries vanilla or almond extract and half of the brown sugar. Let sit for 15 minutes.

Pour the strawberry mixture into a 9-inch or 10-inch non-stick and oven-proof sauté pan. Sprinkle the remaining brown sugar on top. Broil the strawberries for about 3 to 5 minutes, or until bubbly and golden brown.

Spoon the broiled strawberries over ice cream, top with a few blueberries and celebrate!

Serves 4

CJG Tip: Sprinkle a 1/4 teaspoon of cracked black pepper over the strawberries and ice cream for a flavor explosion!