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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
"There’s something nostalgic and heartwarming about an upside-down cake. A custard-yellow sponge sitting atop—or rather underneath—syrupy pineapple rings. And occasionally, if you’re lucky, a couple of candied cherries. It’s reminiscent of simpler times, of the seventies, and our grandmas. Our modern version, with saffron and sliced pears, is better suited to a dinner party than sitting around the kitchen table but contains all the same comforting nostalgia that we often crave."
- Reprinted with permission from "Rising Hope: Recipes and Stories from Luminary Bakery," Harper Design (September, 2020)
ounces unsalted butter softened, plus extra for greasing
ounces superfine sugar
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