Poached Pumpkin in Syrup

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Poached Pumpkin in Syrup

 

Recipe By :Susan Feniger and Mary Sue Milliken

Serving Size : 4 Preparation Time :0:00

Categories : Too Hot Tamales World Tour

 

Amount Measure Ingredient -- Preparation Method

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1 Pumpkin or banana squash - (2 to 3 lbs)

1 cup Sugar

1 cup Water

Juice of 1/2 lemon

1/2 cup Tahini

1/2 cup Ground walnuts

 

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.

 

Source:

" TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken. TV

FOOD NETWORK - (Show # WT-1B35 broadcast 07-03-1998) "

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Per Serving (excluding unknown items): 433 Calories; 22g Fat (43.0% calories

from fat); 8g Protein; 58g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

37mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 4 Fat; 3 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0