Pumpkin-Stuffed Roasted Apples
serves 2-4
On a cold and rainy fall evening, what could be better than an autumn-spiced pumpkin puree? How about an autumn-spiced pumpkin puree stuffed inside a baked apple?
Read more about this recipe at Cook & Eat.
1/4 cup cooked sugar pumpkin mash (best to use fresh, but canned will do)
2 tablespoons heavy cream
Sugar
Ground cinnamon
Ground nutmeg
1 pinch ground cardamom
1 large apple
Butter
prep: 30 minutes
total: 50 minutes
heavy-bottomed pot
whisk
paring knife
melon baller
parchment
baking sheet (or small baking dish)
1. In heavy-bottomed pot, combine the pumpkin mash with the cream; whisk together until smooth over medium heat.
2. Add sugar, cinnamon, nutmeg and cardamom to taste. Continue to stir until the mixture is almost to a boil, then remove from heat.
3. Preheat oven to 350F.
4. With a paring 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.
5. Rub the peel of the apple with butter, and place on a parchment-lined baking sheet, or in a small baking dish.
6. Bake for 10 minutes.
7. 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.
8. 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.
9. Remove from oven. Allow to cool a bit before serving.
