baked stuffed pumpkin
 
"this recipe is wonderful as a side dish, and it is very impressive 
when you bring the whole pumpkin to the table! may be served spooned 
over pound cake or pumpkin bread, and garnished with whipped cream." 
original recipe yield: 6 servings. 
 
1 medium  sugar pumpkin
6   granny smith apples - peeled, cored and chopped
1 cup  chopped walnuts
1   16 ounce) can whole berry cranberry sauce
1   20 ounce) can pineapple chunks, drained
3/4 cup  packed brown sugar
1/2 cup  golden raisins
1/2 cup  dark rum (optional)
2 tsp  minced fresh ginger root
1 Tbsp  freshly grated nutmeg
1 Tbsp  ground cinnamon
 
 
preheat oven to 350 degrees f (175 degrees c). position rack in the 
center of the oven. 
cut out top of pumpkin, and set aside. scoop out seeds with a metal 
spoon. 
in a large bowl, stir together the apples, walnuts, cranberry sauce, 
pineapple, brown sugar, raisins, and rum. season with ginger, nutmeg, 
and cinnamon, and mix well. spoon the mixture into the cleaned 
pumpkin, and replace top. 
set pumpkin directly on a baking stone or a thick baking sheet. bake 
for 1 hour in the preheated oven, or until pumpkin begins to soften. 
remove from heat, and stir, scraping the sides gently, so that some 
pieces of pumpkin fall into the apple mixture. 
 
source: http://thanksgiving.allrecipes.com/az/bakedstuffedpumpkin.asp 
 
 
 
 
 
 
(ID: 75338) Mirror: rec.food.recipes: Sun, Dec 5, 2004


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