Sponge Cake
1 1/2 cups all purpose flour
1 tablespoons baking powder
2 teaspoons ground cinnamon
4 eggs, separated
1 1/2 cup sugar
1/2 cup milk

Rum Milk Syrup
1 can evaporated milk (12 oz.)
1 can sweetened condensed milk (14 oz.)
1 can heavy cream (use empty can from condensed milk - 1 1/4 cups)
1 teaspoon vanilla extract
2 tablespoons dark spiced rum (Meyers or Captain Morgan will do), optional

Meringue
4 egg whites
1 cup sugar
1/2 cup water

Cranberry Compote
2 cups fresh or frozen cranberries
1 cup walnut halves (or pieces)
1 cup golden raisins
1 cup water
1/2 cup light brown sugar
4 cloves
1 cinnamon stick
1 tablespoon cornstarch (diluted in just enough cold water to make a slurry)
pastel, de, tres

1 1/2 lb tomatoes, chopped (4 cups)
1 lb peaches, pitted and chopped (2 cups)
1/4 cup crushed ice
2 tablespoons chopped shallot (1 medium)
2 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 to 1/2 cup water
peach, tomato, gazpacho

Pears
1 750-ml bottle dry red wine
1 cup water
1 cup sugar
4 whole cloves
4 2x1-inch lemon peel strips
1 vanilla bean, split lengthwise
6 firm ripe pears, peeled
1/4 cup plus 1 tablespoon anisette

Pastries
1 cup all purpose flour
3 tablespoons powdered sugar
1 tablespoon aniseed, chopped
1 tablespoon (generous) minced lemon peel (yellow part only)
1/4 cup milk
3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract

Vegetable oil (for deep frying)
Powdered sugar

Vanilla ice cream
pears, poached, in

Nonstick vegetable oil spray
1 cup sugar
3 tablespoons water

6 large eggs
3/4 teaspoon vanilla extract
Pinch of salt
1 1/2 cups whole milk
1 1/2 cups whipping cream

1/3 cup chopped pistachios
pistachio, topped, flan