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Who doesn't like somethng sweet and fluffy when it's nippy?

​There's a nip in the air, and we hear it might rain next week -- perfect time to whip up some tangy gingerbread. Emily Luchetti, executive pastry chef at both Farallon and Waterbar, dresses up the classic fall cake with apple compôte and a luscious apple sabayon. Check out Luchetti's blog for links to her three cookbooks (Classic Stars Desserts, A Passion for Ice Cream, and A Passion for Desserts) and more recipes.

Gingerbread with Apple Compôte and Apple Sabayon
Yield: one 9" x 13" pan

For the gingerbread:
1 cup molasses
1 1/2 cups boiling water
1 teaspoon baking soda
8 tablespoons unsalted butter, softened
1 cup firmly packed brown sugar
1 large egg
2 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
2 1/2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt

Preheat the oven to 350 degrees. Grease the sides and bottom of a 9" x 13" pan.
Mix molasses, boiling water and baking soda together in a large bowl. Cool to room temperature. With an electric mixer, beat the butter and brown sugar until light; mix in the egg. Sift together the ginger, cinnamon, flour, and baking powder. Add salt.
In three additions, alternately add dry ingredients and the molasses mixture to the butter mixture. Mix thoroughly after each addition to make sure there are no lumps.
Spread batter into the prepared pan. Bake 30 minutes, or until a skewer inserted in the middle comes out clean. Cool before cutting.

For the apple compôte:
7 medium apples (Fuji, Golden Delicious, Braeburn)
1/2 cup sugar
2 tablespoons (approximately) apple juice
1 tablespoon lemon juice
Pinch kosher salt

Peel, core and slice the apples 3/16-inch thick. Cook the apples with remaining ingredients until apples are soft but still hold their shape. If the liquid evaporates before the apples are cooked, add more apple juice.

For the apple sabayon:
8 large egg yolks
1/2 cup sugar
Pinch kosher salt
3/4 cup sparkling apple cider
1 cup heavy (whipping) cream

Fill a medium bowl two-thirds with ice and water to make an ice bath. Fill a medium pot one-third full of water and bring it to a low boil. In a stainless steel bowl, whisk together the egg yolks, sugar, salt, and sparkling apple juice until smooth. Place the bowl over the pot of water and cook, whisking constantly, until thick, about 2 minutes. Place the bowl in the ice bath. Cool, whisking occasionally until at least room temperature. Remove the bowl and discard the ice bath. Whip the cream until soft peaks form. Fold cream into the apple mixture. Refrigerate until you are ready to serve.

Serve the gingerbread with the apple compôte (warm or room temperature) and the apple sabayon.