No blueberries compare to wild Oregon blueberries, no hazelnuts to Oregon hazelnuts, no maple syrup to the burnt-amber maple syrup from Oregon. These firm opinions come from my husband, who was largely raised in—you guessed it—Oregon.
This rustic winter dish has been adapted from one of our favorite cookbooks, Chez Panisse Desserts. The original recipe requires the cook to make a thin caramel sauce, but we love the rich, creamy texture and full flavor our dulce de leche imparts to this dish. The added bonus: it makes this recipe ridiculously, with almost no prep or clean-up.