Serve on top of pancakes and waffles, or use for ice cream parfaits and other desserts such as panna cotta.
When Setzu Zeender was pastry chef at Sweet Life Café in Oak Bluffs, this rich, lavender-scented custard with a bronzed, crackly top was a mainstay.
Debbie Magnuson of Tiasquin Orchard in West Tisbury shares this recipe for one of her favorite fall treats.
Rachel Vaughn, a private chef who works on Martha’s Vineyard and in Bozeman, Montana, started making these rustic fruit crostatas years ago.