We asked chef Cathy Pavlos of Provenance restaurant in Newport Beach for a holiday showstopper to be served family-style to a crowd. She delivered with this pumpkin cake dessert. Make all the components ahead of time. The cake itself can be made up to five days before serving and refrigerated. “You can prep almost everything in advance, as restaurants do,"she explained. “All we do is plate at the last minute." The moist cake gets crowned with pecan brittle, drizzled with a pungent cranberry and port wine gastrique, and topped with amaretto Chantilly cream and caramelized pears. "The idea is to make sure to have a little of everything with each spoonful," says Pavlos.

Reference Url