Pumpkin Lafourche PDF Print E-mail
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Thursday, 23 June 2011 16:11

1 large pumpkin or cushaw ¼ cup sugar ½ cup melted butter 3 large peeled apples, diced ½ cup Louisiana cane syrup ½ cup honey ¼ tsp cinnamon 1/8 tsp nutmeg 1/8 tsp allspice ½ cup raisins ½ cup golden raisins 1 ounce sherry Marshmallows...

 

  • 1 large pumpkin or cushaw
  • ¼ cup sugar
  • ½ cup melted butter
  • 3 large peeled apples, diced
  • ½ cup Louisiana cane syrup
  • ½ cup honey
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • ½ cup raisins
  • ½ cup golden raisins
  • 1 ounce sherry
  • Marshmallows (optional)
  1. Cut pumpkin into 3” cubes, leave peeling on; scoop out sees and stringy pulp from cubes
  2. Place pumpkin into stock pot, cover with 2” water; add sugar, bring to boil, reduce to simmer; cook until tender; remove from heat, strain, reserving 1 cup of the liquid
  3. Cool pumpkin under cold running water; scrape softened pulp into large mixing bowl; drain off excess water and set aside
  4. Into a heavy black iron pot melt butter over medium high heat; add apples, and sauté 2-3 minutes;
  5. Add pumpkin, cane syrup, honey, cinnamon, nutmeg, and allspice; stir to blend well
  6. Add raisins and sherry cooking until mixture is heated throughout; ladle small amount of poaching liquid as need to keep mixture moist
  7. Pour mixture into greased casserole and top with marshmallows
  8. Cover and bake at 350° for 25 minutes until slightly browned around edges

Serves 6-8

 

Last Updated on Wednesday, 06 July 2011 01:37