Spying Desserts

Our CIA outing with the cousins was a wonderful day and a lovely meal, capped by desserts of which we all shared bites.

J-Yah and Sher ordered the creme brulee' - rich, sweet, satisfying and, as if that wasn't quite enough, served with a sugar-dusted cookie with raspberry filling to dunk in the lovely cream.

My Beloved adores pineapple upside-down cake so he was drawn to the Pineapple Tatin, steeped in brown sugar glaze, topped with a scoop of coconut ice cream rolled in shaved, toasted coconut and embellished a paper-thin, crispy cross-sectioned slice of pineapple that snapped sweetly between the teeth.

My own dessert, which magically disappeared before I could photograph it, was a pear tart on the butteriest crust imaginable, topped with vanilla bean ice cream into which the chef stuck a thin, crisp slice of frangipane, and drizzled with a lightly sweet butterscotch sauce. We waddled out of the restaurant and into the CIA gift shop, replete and happy as clams at high tide to have spied these three on the dessert menu.