COMMENT:
Pumpkin is certainly more American than apple pie. One of the first
vegetables given to the early colonists by the Native American Indians
was pumpkin. In those days, the seeds were as important as the entire
pumpkin. These seeds were the snack foods for the children. This
candied pumpkin recipe is one of my favorites.
INGREDIENTS:
- 1 large pumpkin or cushaw
- 1/4 cup sugar
- 1/2 cup melted butter
- 3 large peeled apples, diced
- 1/2 cup Louisiana cane syrup
- 1/2 cup honey
- cinnamon to taste
- nutmeg to taste
- allspice to taste
- 1/2 cup raisins
- 1/2 cup golden raisins
- 1 ounce sherry
- marshmallows (optional)
METHOD:
Preheat oven to 375 degrees F. Using a sharp butcher knife or cleaver,
cut the pumpkin into three inch cubes, peeling on. Scoop out all
of the seeds and stringy pulp from the cubes. In a two gallon stock
pot, place pumpkin in enough water to cover by two inches. Add sugar,
bring to a rolling boil and reduce heat to simmer. Cook until pumpkin
is tender to the touch. Remove from heat and strain one cup of poaching
liquid. Cool pumpkin under cold running water. Using a paring knife
or large spoon, scrape the softened pulp into a large mixing bowl.
Once all the pulp has been removed, drain off excess water and set
aside. In a heavy bottom black iron pot, melt butter over medium
high heat. Add apples and sauté two to three minutes. Add
pumpkin, cane syrup, honey, cinnamon, nutmeg and allspice. Stir
to blend all of the ingredients well. Add raisins and sherry and
cook on medium high heat until mixture is heated thoroughly. Ladle
a small amount of the poaching liquid as needed to keep the mixture
moist. Once well blended, pour the mixture into an oven-proof casserole
dish and top with marshmallows. Cover and bake twenty to thirty
minutes or until slightly browned around the edges. Serve as a starch
accompaniment to any entree or add three whole eggs and use as a
pie or turnover filling. |
