This recipe for a delightful seasonal dessert is from Chef Tim LaBant of The Schoolhouse at Cannondale.

The Martha Stewart Show, November Fall 2008, The Martha Stewart Show, Episode 4033


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Wrap 1 stick cinnamon, cloves, allspice, and star anise in a small piece of cheesecloth; using kitchen twine, tie to enclose. In a large saucepan, combine 1 cup water, 2 cups maple syrup, and sugar. Add spice packet and bring to a simmer over medium heat, stirring, until sugar is dissolved. Add pumpkin and cover surface of liquid with a piece of parchment paper to keep pumpkin submerged. Reduce heat to medium-low and cook, barely simmering, until pumpkin is tender and easily pierced with a paring knife, 20 to 30 minutes. Remove from heat and let candied pumpkin cool completely in cooking liquid.

  • Place apple cider in a medium saucepan. Add remaining cinnamon stick and place over medium-high heat. Cook until liquid has reduced to 1 1/2 cups, about 7 minutes. Remove cinnamon stick and discard; stir in remaining 1 1/2 cups maple syrup, heavy cream, and salt. Transfer mixture to a heated whipped cream canister filled with three cream chargers.

  • Fill a small skillet 1/8-inch high with canola oil; heat over medium heat. Add sage leaves. Cook, until crisp and fragrant, about 25 seconds; transfer to a paper towel-lined plate to drain.

  • In each of six parfait glasses, place 2 or 3 cubes of cake in the bottom of the glasses. Top with 3 pieces of candied pumpkin, 2 more cake cubes, and 3 more pieces of candied pumpkin. Drizzle some of the pumpkin cooking liquid over the parfait, and top with cream mixture. Garnish each parfait with a fried sage leaf and serve.


Reviews (2)

Rating: Unrated
Rating: Unrated
I just can't get my mind around sage in a cake. Nothing was mentioned about how it tasted, has anyone tried this? Any thoughts?