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

Image may contain Food Dessert Creme Cream and Chocolate

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

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.