Mexican Pumpkin in Brown Sugar |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I'm guessing at the actual cooking time, based on how long it normally would take me to cook pumpkins, and how much pumpkin being cooked. Cooks Tip: the best pumpkin for this recipe is the classic orange-fleshed variety used to make Halloween lanterns. Ingredients:
2 lbs pumpkin, cut in wedges |
2 cups soft dark brown sugar |
1/2 cup water (approx) |
Directions:
1. Scrape the seeds out of the pumpkin wedges.
2. Pack the wedges together in a heavy-based flameproof casserole.
3. Divide the sugar among the pumpkin pieces, packing it into the hollows which contained the seeds.
4. Pour the water carefully into the casserole, to cover the bottom and prevent the pumpkin from burning. Take care not to dislodge the sugar when pouring in the water.
5. Cover and cook over a low heat, checking the water level frequently, until the pumpkin is tender and the sugar has dissolved in the liquid to form a sauce.
6. Using a slotted spoon, transfer the pumpkin to a serving dish.
7. Pour the sugary liquid from the pan over the pumpkin, and serve at once with natural yoghurt, sweetened with a little brown sugar if you like.
|
|