Walnut Cake with Sautéed Pears, Pecorino, and Black Pepper Ice Cream

Name: Walnut Cake with Sautéed Pears, Pecorino, and Black Pepper Ice Cream
Yield: 8 Servings
Ingredients: 3 cups whole milk; 1 cup heavy whipping cream; 1 tablespoon whole black peppercorns; Pinch of salt; 7 large egg yolks; 1/2 cup plus 1 tablespoon sugar; 2 cups (about 1/2 pound) chopped walnuts; 2 cups powdered sugar; 3/4 cup almond flour*; 1/2 cup all purpose flour; 1/4 teaspoon salt; 9 large egg whites; 1 teaspoon vanilla extract; 1/2 cup (packed) golden brown sugar; 6 tablespoons (3/4 stick) unsalted butter; 1/4 cup sugar; 1 1/2 tablespoons honey; 6 firm Anjou pears, peeled, cored, cut into 1/4-inch-thick slices; 1 1/2 tablespoons pear brandy; 1 tablespoon fresh lemon juice; 1/2 cup shaved Pecorino Romano cheese

By Blue Hill at Stone Barns in Pocantitico Hills NY

August 31, 2006

Recipe notes