Ginger poached pears with honeyed vanilla custard
Sweet sauces
I don’t like pie. <br />There I said it. <br />That just may condemn me as un-American in some circles, but it’s the truth. By other tasters’ accounts, I'm privileged to know many excellent pie makers. So it’s not that I’ve not been exposed to good pie throughout in my life. I would just rather eat a bowl full of the spiced fruit with a soothing crème anglaise than have it surrounded by pastry. <br />I am sure my mother-in-law – a masterful pie maker who has searched several continents for the right type of lard for her crust – will make what has become her Thanksgiving standard: pumpkin chiffon pie. And my purist pumpkin freak of a younger brother will expect one of the plain Jane variety. <br />But since this is only the second time ever that I will be hosting Thanksgiving at my very own table, this is what I will be serving to myself, if to no one else. <br />
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