Instructions: Make the Simple Syrup: In a small saucepan over medium-high heat, combine the sugar and water. Bring mixture to simmer, stirring until sugar dissolves. Let syrup simmer for 1 minute, remove from heat, and allow to cool. The syrup may be stored in an airtight container, refrigerated, almost indefinitely. (Makes 2-1/2 cups)

Make the Concord Grape Sorbet: Place the grapes in a blender, and add the sugar and ascorbic acid. Blend the mixture until it is a rough puree. Let the mixture rest for at least 30 minutes at room temperature or overnight in the refrigerator. Puree grapes until mixture is very fine, about 2 minutes. Strain through a fine sieve, pressing down on the solids; discard the solids. Stir the Simple Syrup and 1/4 cup water into the grape mixture. Chill until mixture is thoroughly cold, at least 3 hours. Freeze in an ice-cream maker, following manufacturers instructions. (Makes 2 1/2 cups)

Preheat the oven to 350 degrees. Place the hazelnuts in a single layer in a rimmed baking sheet; toast until they are golden and aromatic, 8 to 12 minutes. Shake the sheet halfway through baking to make sure the nuts toast evenly. Set aside.

Cut the pumpkin or squash in half, and scrape out the seeds. Place the halves, cut-side up, on a baking sheet, and bake for 1 1/2 hours.

When cool enough to handle, scrape the flesh into the bowl of a food processor fitted with the metal blade, and process until smooth. Line a sieve with a double layer of cheesecloth or a clean kitchen towel, and place over a bowl. Spoon the puree into the lined sieve, and let it drain in the refrigerator overnight. The next day, pass the drained puree through a fine sieve to yield 2/3 cup (the remaining puree may be reserved for another use).

Place the eggs, 3/4 cup of the sugar, milk, cream, vanilla extract, vanilla seeds, and salt in a blender or food processor fitted with the metal blade. Blend or pulse the mixture until very smooth, about 30 seconds. Add the pumpkin puree, and blend well. Add the flour, and blend until well combined.

Pass the batter through a fine sieve, then let it rest at room temperature for 30 minutes

Preheat the oven to 425 degrees. Brush a 9-inch cast-iron skillet with softened butter, and coat with the remaining 2 tablespoons sugar. Sprinkle hazelnuts in the pan. Pour the batter over the nuts. Bake the clafouti for 15 minutes, then lower the heat to 375 degrees, and bake until center is just set, about 20 minutes more. Serve immediately with sorbet.

This recipe yields 8 servings.

Comments: A French dessert usually prepared with black cherries or another seasonal fruit, clafouti is arranged in a buttered dish and covered with a fairly thick pancake batter. While the clafouti bakes, the batter puffs up around the fruit and browns, becoming slightly crusty atop the soft custardlike center. In this version, pureed pumpkin is mixed into the batter for a creamy dessert.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.