This is one of those desserts that looks fancier than it is (especially if you take a little time with the pear arranging), which I think is often what you want on Thanksgiving: something impressive that’s not going to kill you. It’s also great at room temperature, so you don’t need to stress about any last-minute timing.
$7/month or $50/year
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.