Diane's desserts were tempting, worth the calories, and she gave me the recipe for her grappa cinnamon sauce, which tops a pear and prune tart but would go well with many desserts.
• 1/4 cup butter
• 1/4 cup plus 2 tablespoons sugar
• 1 large egg
• 1/2 teaspoon cinnamon
• 1 cup heavy cream
• 1/4 cup grappa
Melt butter in the top of a double boiler.
Beat the egg, sugar, and cinnamon for three minutes, until fluffy.
Combine the egg and sugar mixture with the melted butter. Add the cream, mix well, and cook in double boiler over low heat for 15 minutes. Remove the top part of the double boiler and place in a bowl of ice and water to cool custard quickly. When cool, stir in the grappa.
To read Faith's article about the restaurant Al Covo, in Venice, from which this recipe is adapted, click here.