Apples, Pumpkin Stuffed and Roasted
17 Nov 2006

What could be better than an autumn spiced pumpkin puree? How about an autumn spiced pumpkin puree stuff inside a Jones Creek Jonagold apple? It's a perfect little caper to a meal on a cold and rainy fall evening. I was inspired by a photo the stuffed roasted apples in The Sweet Life, a gorgeous cookbook by the pastry chef from Chanterelle, with photos by Tina Rupp. Those apples were twice baked, and stuffed with their own baked fruit which had been pureed with dried figs and spices. Instead of digging out all the fruit, I simply dug out the core of the apples and left the meat intact, and filled the center with a super-light and creamy pumpkin puree. Mmm. The only issue that I had was that the skins of the apples tended to split as they baked, but that ended up not being a particularly big deal. However, baking at a slightly lower temperature might help that some.

To spice the pumpkin puree, you'll have to taste along the way. Some pumpkin needs more sugar than others. Go light on the cardamom though, as a little can be overpowering.
Pumpkin Stuffed Roasted Apples ingredients for one apple 1/4 cup cooked sugar pumpkin mash (best to use fresh, but canned will do) 2 T heavy cream sugar ground cinnamon ground nutmeg a pinch ground cardamom 1 large apple butter In heavy bottomed pot, combine the cooked pumpkin mash with the cream, and whisk together until smooth over medium heat. Add sugar, cinnamon, nutmeg and cardamom to taste. Continue to stir until the mixture is almost to a boil, and then remove from heat. Preheat oven to 350F. With a pairing knife, cut off a "lid" to the apple around the stem. Then, using a melon baller, scoop out the seedy core and just a bit of the surrounding flesh.
Rub the peel of the apple with butter, and place on a parchment lined baking sheet, or in a small baking dish. Bake for 10 minutes. Remove the apple from the oven, and fill with the pumpkin puree. Sprinkle with a bit more cinnamon and sugar, and place back in oven. Return to the oven along with the apple lid, and bake for another 10 to 15 minutes, or until the top of the apple starts to caramelize slightly. Remove from oven. Allow to cool a bit before serving. I served mine with a pomegranate spiked whip cream and some cocoa-toasted pumpkin seeds.

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