Dessert Inspired by Nature

Ingredients

For the Custard
• 1 1/2 teaspoons unflavored gelatin
• 1/2 cup half-and-half
• 1/2 cup sugar
• 1 1/2 cups buttermilk
• 1/8 teaspoon vanilla extract
For the Sauce
• 1 can (15 ounces) boysenberries in syrup
• 1 1/4 cup pear nectar, divided
• 1?2 cup boysenberry jam
• 2 teaspoons lemon juice
• *Garnish with limes

Instructions

For the Sauce
1. In a small saucepan, combine undrained boysenberries, 1 cup pear nectar, jam, and lemon juice; cook over medium-high heat until boiling. Reduce heat. Simmer until liquid is reduced to 1/2 cup.
2. Using a fine-mesh strainer, strain mixture into a small bowl. Stir in 1/4 cup pear juice. Cool to room temperature.
For the Custard
3. In a small bowl, sprinkle the gelatin over 1/4 cup water. Let stand until softened, about 5 minutes.
4. In a saucepan, heat half-and-half and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3 to 5 minutes. Remove from heat; stir in gelatin mixture, then buttermilk and vanilla.
5. Pour into four 4- or 6-ounce ramekins or custard cups; chill until set, 3 hours.
6. To remove, dip each ramekin in hot water. Invert onto serving plate; shake gently until custard releases. Spoon sauce around custard and garnish with sliced limes.