This delicious recipe was inspired by the compote-like dessert Doce de Abobora, which is native to Portugal. The original recipe is quite sweet and jammy, consisting pumpkin and sugar with the occasional addition of spice or coconut. My version uses less sugar but more of the Portuguese good stuff, a splash of Port wine and a hint of orange zest. Although it looks very autumny, it's equally good in spring or summer. —madamemarmalade
Small Pumpkin or Squash
Light Cane Sugar
White Port wine
Small Orange - Zest of
Stick of Cinnamon or Cassia Bark
In This Recipe
Remove the skin and seeds from the squash, and cut in to pieces about 2 cm in size but no smaller. Add the squash to a heavy based pan along with the port and sugar and stir to coat the squash pieces thoroughly. Add the cinnamon stick or cassia bark and orange zest, and bring to a simmer without a lid over a med-high heat for about 2-3 mins. Next, turn down the heat to med-low and simmer for about 50-60 mins, stirring every so often with a wooden spoon. It's cooked when the compote is slightly jammy looking and all of the moisture has evaporated.
Set aside to cool slightly while you toast the almonds. Place the flaked almonds in a large heavy based frying pan or shallow pan in a single layer and, over a medium heat toast until they are lightly browned.
Serve the compote with a sprinkling of toasted almonds, a generous helping of mascarpone cream and a dusting of ground cinnamon.