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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.
Serves 6 to 8
Butter for pan
pound pumpkin - peeled
large Courtland Apples
cup heavy cream
tablespoons confectioners sugar - vanilla sugar if you have it
cup toasted chopped pecans or other nuts
- Butter a 10 inch or 1 1/2 quart pottery or glass baking dish and preheat the oven to 350?.
- Cut the pumpkin into 1 inch pieces.
- 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.
- Place the pumpkin and apples into the buttered dish and sprinkle with the sugar.
- Bake for 50 minutes, until both pumpkin and apples are soft. Do not stir while baking. Cool to room temperature.
- Beat the heavy cream, when it is beginning to thicken add the sugar and vanilla and continue beating until the cream forms peaks.
- Serve the pumpkin and apples with whipped cream and nuts
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert