Sangkhaya Mak Eu (Coconut Squash Custard)

In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash. It is a popular afternoon treat sold at markets in Laos. For the best results, use squash that's within the size range suggested below; otherwise the cavity won't properly accommodate the custard.

1 1/2 to 2 lb. kabocha squash
1/2 cup canned coconut cream
1/2 cup semi-moist Thai palm sugar
1/2 cup fine salt
6 egg yolks

1. Using a long, sharp knife, cut off the top of the squash, about 1" from the stem end. Discard top. Using a spoon, scoop out and discard the seeds and the fibers to make a hollow cavity. Set aside.

2. In a 1-qt saucepan, whisk together the coconut cream and 1/4 cup of the palm sugar. Bring to a simmer over medium heat, while whisking occasionally; remove from heat and let sit for 10 minutes to cool slightly. In a medium bowl, whisk the remaining palm sugar with the salt and egg yolks until yolks are smooth and pale yellow. While whisking the yolks, slowly drizzle in the hot coconut cream mixture. Transfer mixture to top of a double boiler set over simmering water and cook, stirring constantly with a wooden spoon, until mixture thickens and coats the back of the spoon, about 4 minutes.

3. Heat oven to 325 F. Pour custard into the reserved squash and set on rack in the bottom of an 8" x 8" baking dish. Pour 1 cup boiling water into dish. Bake until a knife inserted into center of custard comes out clean, about 2 hours. Let cool; slice into 6 wedges. Serve at room temperature or chilled.

Personal Note: From Saveur.

Oven-Roasted Fruit

From Barefoot Contessa Parties! by Ina Garten
Episode: The Mediterranean Feast

Ingredients:
6 peaches, pitted and cut into quarters or eighths
6 plums or Italian prune plums, pitted and quartered or halved
1/2 cup sugar
2 cups fresh raspberries
2 tablespoons orange juice

Directions:
Preheat the oven to 450 degrees F.

Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.

Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.

Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled.

Personal Note: Good with pound, lemon, or sponge cake, or creme fraiche, homemade whipped cream, or vanilla ice cream. Tastes a bit like compote--lush, varied mouth feel and both tart and sweet. Good with a dessert Riesling, Sauternes, or Vin Santo. Maybe even a French fruit aperitif like Mirabelle, hm...