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