Meyer Lemon and Olive Oil

In a small sauce pan, bring cream, milk, sugar and zest to a scald. Remove from heat.

In a mixing bowl, whisk egg yolks and temper with the scalded cream mixture. Add back to the stove in a sauce pan and cook on low heat, continuously stirring until custard thickens and nape the back of a wooden spoon. Strain and place in an ice bath.

Once base has been chilled, add the lemon juice and churn for approximately 20-30 minutes in an ice cream machine. Transfer to a container and freeze.

Temper the ice cream when ready to plate (approximately 10 minutes prior) and quenelle the ice cream and serve.

In a mixing bowl, mix together olive oil, sugar, zest and eggs. Once mixed, gradually add the flour and mix until moistened(do not over mix!). Transfer batter to a whipper/whipping gun and charge 3 times with NO2 cartridges; let stand for minimum 30 minutes at room temperature.

In the meantime, cut 3 slits in the bottom of the Dixie cups – this will help steam escape. When ready, foam the cake batter through the whipper half way up the Dixie cup; immediately microwave on high for 40 seconds,

Using an offset spatula, remove the cake from the cup and let sit for 1 minute. Tear into desired pieces and dust with icing sugar and a touch of olive oil. Serve immediately (these tend to dry out quick!).

In a small sauce pan, add wine, sugar and figs. Bring to a boil and simmer until figs have softened. Purée in a blender with remaining liquid and chill. Serve as a spread/sauce for the finished dish.

In a small sauce pan, add wine and sugar, bring to a boil and reduce to a simmer.

Peel and halve the pear, core the centre out with a melon baller and poach on low heat in the red wine syrup for approximately 45 minutes (may take longer depending on variety of pear and size of pear).

Remove from heat and let stand in syrup for 15 – 20 minutes. Remove from syrup and cut into wedges (at this point you may return it to the syrup to let it absorb the remaining liquid as well as colour, or you may serve it).

In a food processor, pulse all ingredients together until a dough begins to form.

Spread on a baking sheet lined with parchment paper and bake at 350ºF for approx. 20 – 30 minutes (a light brown color is desired). Use as a crumble to hold the ice cream on the plate.

On a baking sheet, toast almonds at 350ºF for 5 minutes. Remove and let rest at room temperature.

On a medium-sized saucepan, add sugar and water. Bring to a boil and cook until approximately 320ºF. Remove from heat and add baking soda (be careful as this will make the caramel rise high in the pan!). Quickly add in the nuts and stir to coat. Add the butter and the salt and spread on a baking sheet until cooled. Break into desired pieces or pulse in a food processor for a crumble.