This is a lovely winter desert as the pumpkins are widely available through out the cold months. you can serve it with nuts, clotted cream or creme fraiche.
INGREDIENTS
- 1 kg pumpkin flesh, peeped and deseeeded
- 400 g sugar
- 3-4 cloves
- 1 cinnamon stick
- Handful of walnuts
THE NIGHT BEFORE
First peel and deseed the pumpkin, cut into cubes. In a large pan put one layer of pumpkin then sprinkle some sugar over it then again some more pumpkins then sugar over it. Repeat this process until all the pumpkins are covered with sugar. Add the cloves and the cinnamon stick. Put the lid on and leave it to rest overnight. Next day you will have lovely sugar syrup with the pumpkins.
METHOD
Mix the pumpkins and the syrup gently once then put the pan on the heat and bring it to boil. Then turn the heat to low and simmer the pumpkins for 10 - 15 minutes with the lid on tilted. Stir it gently. Then take the lid off and continue to poach the pumpkin until they are tender and rich in orange colour and to thicken the syrup. This will take further 10-12 minutes or so.
Leave the pumpkin in the pan to cool before transferring into the serving dish. Serve with nuts and cream. Hope you enjoy it...
No comments:
Post a Comment