Sweet and savory generally occupy different areas on restaurant menus and different courses in our meals. But when they come together, the results can be wonderful. I was reminded of this by an article on the James Beard Foundation's website that explains how to make ensaymada, an irresistable Filipino pastry that deftly combines the two tastes.

The recipe they use comes from the outstanding I Am a Filipino: And This Is How We Cook by Nicole Ponseca and Miguel Trinidad, which was nominated for a JBF Cookbook Award. The pastry consists of an enriched dough topped with frosting and grated Edam cheese.

skillet with pork, pears, and blue cheese

Adding both savory flavors and a punch of salt, cheese pairs well with many desserts, from cheesecake to Apple cheddar pie. Going in the opposite direction, fruits can add a sweet touch to meats and other savory dishes. One of my all time favorite fall dinners is a pork tenderloin roasted with pears and kissed with a balsamic glaze (I wish I could remember the original source for the recipe, but this one comes close).

Not everyone is a fan of sweet + savory, preferring to keep them separated. I don't mind mixing it up. In addition to the ideas presented above, I like to use savory spices in pies, cookies, and cakes. One of my all-time favorite cookies is Rosemary chocolate chip shortbread from Food Network by Melissa d'Arabian (I use fresh rosemary instead of dried).

What is your favorite way to combine sweet and savory?

Photo of Pork tenderloin with blue cheese and pears from Cooking Light Magazine