⅔ cup all-purpose flour ⅔ cup coarsely ground cornmeal ⅔ cup granulated sugar ½ teaspoon ground ginger ¼ teaspoon kosher salt ½ cup unsalted butter, cut into pieces
Fruit Base
4 cup 1/2-inch thick slices peeled and cored pears 3 cup 1/2-inch thick slices peeled Fuyu persimmons or plums 3 tablespoon finely chopped crystallized ginger 1 tablespoon lemon juice ¼ cup granulated sugar 1 tablespoon all-purpose flour ¼ teaspoon kosher salt ¼ teaspoon freshly ground nutmeg ¼ teaspoon coarsely ground black pepper
Brandied Custard Sauce
½ cup milk 1 vanilla bean, twisted to bruise (not split) 3 egg yolks 3 tablespoon sugar ½ cup heavy cream 1 - 2 tablespoon brandy (or bourbon) ¼ teaspoon vanilla ⅛ teaspoon salt
While milk is steeping, whisk together 3 egg yolks and 3 tablespoons sugar. Remove the vanilla bean, and slowly whisk hot milk into the yolk mixture. Transfer back to the saucepan and return to heat. Cook over medium heat, stirring constantly, until the custard coats the back of a spoon (do not boil). Remove from heat and stir in 1/2 cup heavy cream. Pour through a fine mesh sieve and stir in 1 to 2 tablespoons brandy or bourbon (if desired), 1/4 teaspoon vanilla, and 1/8 teaspoon salt. Cool slightly, then cover and chill.
