PUMPKIN AND APPLES
Recipe by Judith Berek HUDSONVALLEYCOOKING.COM
I read about a Turkish dessert of pumpkin cubes baked with a lot of sugar. It looked interesting but too sweet. I thought that since pumpkin and apples come into season at about the same time why not put them together and decrease the sugar. I expected it would be good, so I brought my first try to a lunch at Hand Hollow Farm. To my surprise it was fabulous. Ellen Poggi, the farmer, the next day described the apples pieces as sweet little pillows.
I had a 4½ pound cheese pumpkin and used ¼ of it to make this dessert. Both apples and pumpkins are round so you will not get nice neat cubes unless you waste a great deal of delicious food. I used the odd shape chunks both produce.
1 pound pumpkin in 1 chunks
2 large Courtland apples peeled, cored and cut into 16 pieces
½ cup sugar
Butter for pan
Whipped cream, lightly sweetened, and toasted chopped nuts – optional
1. Preheat oven to 350 F.
2. Butter a 1 ½ quart ovenproof glass or ceramic dish.
3. Mix pumpkin and apple chunks in dish and sprinkle with the sugar.
4. Bake for 50 minutes, until both the apple and pumpkin chunks are tender. Do not stir while baking.
5. Cool and chill. Serve with whipped cream and nuts if desired.
The pumpkin pieces should be a little smaller than the apple pieces because the apples will cook faster than the pumpkin. You can use other apples if you know that they will hold their shape when cooked. Some apples will turn to mush, not pillows.