POACHED PUMPKIN IN SYRUP
Provided by Food Network
Categories dessert
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Seed and peel the pumpkin, then cut into rectangular chunks about 2-inches by 3-inches. Place the pumpkin pieces in a wide heavy pan, sprinkle with the sugar, and cover with the water and lemon juice. Cover the pan and cook over low heat for 1 hour, until pumpkin flesh is tender, occasionally basting with the juices.
- Remove pan from the heat and let pumpkin cool in the liquid. Remove pumpkin pieces and arrange on a serving dish. Spoon the syrup from the pan over the pumpkin, drizzle with the tahini and sprinkle with the ground walnuts.
PUMPKIN MAPLE CORNBREAD
Sweetened with brown sugar and maple syrup, this cornbread is hardly typical and extremely versatile: It would be just as welcome as a Thanksgiving side as it would be as breakfast, a snack or even a light dessert. Should you have any leftovers, try toasting cubes of the cornbread in the oven and serving them warm with poached fruit and yogurt or ice cream. Though you may find fine, medium and coarse ground cornmeal at your supermarket, be sure to use finely ground. Its downy texture is best suited for this recipe.
Provided by Samantha Seneviratne
Categories breads, quick breads, side dish
Time 40m
Yield 9 to 12 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
- In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.
- In a large bowl, whisk together 1/2 cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and 1/2 cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.
- Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.
- Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.
PUMPKIN SYRUP
Smooth, sweet, and perfect on pumpkin pancakes.
Provided by LubbocKat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Stir the maple syrup, cranberry juice, milk, cinnamon, and allspice together in a bowl until smooth. Add the pumpkin and confectioners' sugar; stir again until no lumps of confectioners' sugar remain.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.2 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 3.5 mg, Sugar 14.2 g
GINGER AND WINE POACHED PEARS WITH PUMPKIN WHIPPED CREAM
This elegant yet easy autumn dessert features two of autumn's treasures, pears and pumpkins, beautifully presented in individual portions.
Provided by Inspired Taste
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- In large saucepan, heat water, wine and granulated sugar over medium heat until sugar is dissolved. Add lemon, gingerroot and pears. Simmer 15 to 25 minutes or until pears are tender. Remove from heat. Cover; let stand until cool. Remove pears from poaching liquid; discard liquid.
- In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. In large bowl, mix pumpkin with 2 tablespoons of the whipped cream. Fold in remaining whipped cream.
- To serve, spoon pumpkin whipped cream into 8 glasses or dessert bowls. Add 1 pear half to each glass; sprinkle with cookie crumbs.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN SPICE SYRUP
Add this versatile pumpkin spice syrup, made with cinnamon, cloves and ginger, to lattes and milkshakes. You can also drizzle it over bakes and desserts
Provided by Anna Glover
Time 15m
Yield Makes 250ml
Number Of Ingredients 8
Steps:
- Tip all the ingredients into a pan with 125ml water, and cook over a medium heat for 5-10 mins until the sugar has dissolved and you have a thin syrup.
- Remove from the heat and leave to cool. Transfer the syrup to a sterilised bottle or jar. Will keep in the fridge for up to two weeks.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.1 grams fiber
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