Baked mini-pumpkins with quinoa, apple and fig custard

Yield: 8 servings

Measure Ingredient
8 Miniature pumpkins (3/4 lb ea)
1½ cup Milk
3 Eggs
1 pinch Salt
½ cup Light brown sugar
1 teaspoon Vanilla extract
1¾ cup Cooked quinoa (use Method 1)
½ teaspoon Cinnamon
¼ teaspoon Pumpkin pie spice
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 151
1 medium Granny Smith apple peeled, finely chopped
A few drops of lemon juice
6 To 8 dried figs, diced
½ cup Toasted pecans, coarsely broken
1 cup Heavy cream
1 tablespoon Fine sugar
1 teaspoon Brandy
Fig leaves for plates (opt)

Slice off the stem ends of the pumpkins about 1 inch down, making a lid. Set the lids aside. Scoop out and discard the seeds and strings from the center, leaving about a ½-¾ inch wall. Place the pumpkins in one or two shallow baking dishes.

Preheat oven to 350øF and boil a kettle of water. In a large mixing bowl, add the milk and eggs and whisk to combine. Add the salt, sugar, vanilla and whisk again. Then stir in the cooked quinoa and the remaining ingredients except the heavy cream, sugar and brandy.

Fill each pumpkin with 4-5 tablespoons of the filling. Pour 1 inch of boiling water into the bottom of the pans and bake for 45-60 minutes.

Test the flesh of the pumpkin with the point of a knife to see if they are tender. Remove them from the oven and cool to lukewarm.

Whip the ream and sugar with a beater until stiff. Then whip in the brandy and set aside.

Serve the pumpkins warm on a fig leaf or a paper doily. Place the reserved lid on the side of the plate for decoration and spoon some brandied whipped cream on top of each pumpkin.

Submitted By DIANE LAZARUS On 10-17-95

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