When I worked in Nashville I worked under a Pastry Chef named Lisa. Lisa was a total southern girl with a thick draw of an accent and had her own farm with a donkey. How cool is that?
Here is the cider caramel again. This time really getting the attention it deserves. This whole dessert came together while I was working at Mapuyampay in Chile. The pecan cake, which actually Ruth used walnuts, and the date ice cream I saw in a cookbook in Chile as well.