Name: Buttermilk Cake with Lemon-and Thyme-Glazed Pear Compote and Greek Yogurt Ice Cream
Yield: Makes 8 servings
Ingredients: 3/4 cup sugar; 1/2 cup water; 2 1/2 tablespoons fresh lemon juice; 1 1/2 teaspoons finely grated lemon peel, divided; 1 1/2 teaspoons fresh thyme leaves, divided; 1 pound firm but ripe Bosc pears, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups); 1 cup plus 2 tablespoons all purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup sugar; 1/4 cup (1/2 stick) unsalted butter, room temperature; 1 large egg; 1 large egg yolk; 1/4 cup buttermilk; 1/2 teaspoon vanilla extract; 2 tablespoons crème fraîche or sour cream; Greek Yogurt Ice Cream; 8-inch-diameter cake pan with 2-inch-high sides

Pastry chef Mathew Rice uses flavors from his childhood as inspiration for his desserts. Here, pears and buttermilk cake are transformed with thyme, lemon, and crème fraîche. And the ice cream? A very grown-up Greek yogurt.

Recipe notes

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