Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Pumpkin |
| 5 \N | Macintosh Apples; (halved, peeled and |
| \N \N | ; seeded) |
| 1 ounce | Water |
| 2 tablespoons | Butter |
| ½ cup | Sugar |
| 20 \N | Pumpkin seeds; (shelled and |
| \N \N | ; roasted) |
| 4 \N | Chervil sprigs |
| \N \N | Salt and pepper to taste |
Procedure:
Cut a pumpkin into quarters and clean well, remove all seeds, etc. Roast pumpkin in a 350 degree oven until tender about 1½ hours. When pumpkin is tender use a tablespoon to clean out the inner meat removing it from the skin, Place in a food processor while still warm adding butter and seasonings and puree until smooth.
In a heavy skillet pour water and sugar and boil sugar until it becomes a medium to dark caramel, add butter and apples and roast in 400 degree oven for 2030 minutes until cooked but still holding their original shape. When finished flip apples upside down on sheet tray.
Using a 3 inch circle mold fill the bottom of the mold with mashed pumpkin and top with caramelized apples. The whole height should be about 2 to 2 ½ inches. Garnish with pumpkin seeds and chervil.
Yield: Serves four people
Converted by MC_Buster.
NOTES : Recipe Courtesy of Scott Campbell of Avenue Restaurant Recipe by: IN FOOD TODAY SHOW #INK068 Converted by MM_Buster v2.0l.