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
Continue After Advertisement
Ingredients
-
Butter for pan
-
1 pound
pumpkin - peeled
-
2
large Courtland Apples
-
1/2 cup
sugar
-
1 cup
heavy cream
-
2 tablespoons
confectioners sugar - vanilla sugar if you have it
-
1 teaspoon
vanilla
-
3/4 cup
toasted chopped pecans or other nuts
Directions
-
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
See what other Food52ers are saying.