maple walnut candied pumpkin

October 27, 2010 § 5 Comments

After having recently tried a Turkish pumpkin dessert called kabak tatlısı (pot-roasted pumpkin slices in sugar syrup), I was inspired to create a similar recipe with true north Canadian flair.

I am positively partial to the flavor of maple syrup, Canada’s quintessential ingredient (sugar syrup pales in comparison).  As you know, when there’s maple syrup, walnuts are not far behind.  Maple walnut is an irrefutable natural pairing, and just the right combination for pumpkin.  So with maple syrup and walnuts in hand, I adapted my own Canadian version of Turkey’s candied pumpkin.  I also thought it fit to take it to the oven for roasting, which makes for a firmer texture than a long simmer in the pot.

12 pieces pumpkin slices, 1/2″ x 4″

1/4 c maple syrup

1/2 c walnuts, finely chopped

1/4 c yellow sugar

1.  Preheat the oven to 350°F.

2. In a large bowl, toss the pumpkin slices in maple syrup until well coated.

3. In a small bowl, combine the walnuts and yellow sugar.

4. In a greased baking sheet, arrange the pumpkin slices and generously top with the walnut-sugar mixture.

5.  Bake for 45 minutes.  Let cool and serve.

pumpkin panna cotta

October 26, 2010 § 1 Comment

With a recent post on my indulgences in Italy, I think it’s clear that I have no reservations about Italian fare.  I am so fond of the wonderful texture of panna cotta, and consider it a great base for a pumpkin dessert.  What I love most about panna cotta is that it’s an effortless undertaking.

I find the key to making this pumpkin panna cotta tasting much like pumpkin pie is in the spices and use of evaporated milk, as used in pumpkin pie.  The mini bundt molds create a perfect pumpkin-like finish!

1/4 c water

2 tbsp gelatin

2 c roasted pumpkin, puréed

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1 c table cream

1 c evaporated milk

1/2 c sugar

1. In a small bowl, dissolve gelatin in water for 5 minutes.

2. In a separate bowl, combine the pumpkin purée, cinnamon, nutmeg, and ginger.  You can substitute the individual spices with pumpkin spice.

3. In a sauce pan, combine cream, milk, and sugar and simmer over medium heat until sugar is dissolved.  Add dissolved gelatin, pumpkin purée, and whisk.  Simmer for 5 minutes and pour into a greased mini bundt tray with 6 molds.  Chill in the refrigerator for approximately 2 hours or until set.  To unmold, fill a 9 x 13″ baking pan with 1″ of hot water and place the bundt tray into the water for 2-3 seconds.  Serve chilled.

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