Author Notes
I read about a Turkish dessert of pumpkin cubes baked with a lot of sugar. It looked interesting but too sweet. I thought that since pumpkin and apples come into season at about the same time why not put them together and decrease the sugar. I expected it would be good, so I brought my first try to a lunch at Hand Hollow Farm, a CSA in Columbia County NY. To my surprise it was fabulous. Ellen Poggi, the farmer, the next day described the apples pieces as sweet little pillows.
I had a 4½ pound cheese pumpkin and used ¼ of it to make this dessert. Both apples and pumpkins are round so you will not get nice neat cubes unless you waste a great deal of delicious food. I used the odd shape chunks both produce.
—judith@hudsonvalleycooking
Ingredients
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Butter for pan
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1 pound
pumpkin - peeled
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2
large Courtland Apples
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1/2 cup
sugar
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1 cup
heavy cream
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2 tablespoons
confectioners sugar - vanilla sugar if you have it
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1 teaspoon
vanilla
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3/4 cup
toasted chopped pecans or other nuts
Directions
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Butter a 10 inch or 1 1/2 quart pottery or glass baking dish and preheat the oven to 350?.
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Cut the pumpkin into 1 inch pieces.
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Peel and core the apples and cut into 1 inch pieces. Both apples and pumpkins are round so do not expect to get perfectly square pieces of either.
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Place the pumpkin and apples into the buttered dish and sprinkle with the sugar.
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Bake for 50 minutes, until both pumpkin and apples are soft. Do not stir while baking. Cool to room temperature.
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Beat the heavy cream, when it is beginning to thicken add the sugar and vanilla and continue beating until the cream forms peaks.
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Serve the pumpkin and apples with whipped cream and nuts
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