[Photograph: Ellen Silverman]

As you might imagine, we've been spending a fair amount of time plotting our Thanksgiving meal lately, and much of that time has been devoted to finding a truly special dessert (or three) to end the feast. Well, we're happy to say that we've found that Thanksgiving showstopper of a dessert in Francine Segan's latest cookbook, Dolci: Italy's Sweets.

The combination of toasty hazelnuts and brandy poached pears is perfect for fall, and adding creamy whipped ricotta can make anything exponentially more delicious. Plus, this Ricotta Pear Cake can be made and frozen up to a whopping six weeks in advance. How do you like that for Thanksgiving pre-planning?

Get the Recipe

Ricotta Pear Cake »

As always with our Bake the Book feature, we have five (5) copies of 'Dolci' to give away.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: