n this afternoon class, Kathryn walks you through four seasonal desserts: a Plum Upside Down Cake with BC plums baked into a buttery, tender crumb; a seasonal Clafoutis; a Sea Buckthorn-infused Crème Brûlée, where the bright, tart berry cuts through the richness of the custard; and a Pumpkin Cheesecake finished with a bourbon Pecan Caramel Sauce — ideal for a Thanksgiving table.