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Thursday, December 9, 2010

Pumpkin Butter


While on holiday in New York, I went to the Union Square Green Market.  Stuffed myself silly with all 'samples' of organic and traditonal food.  In one stall, there were various types of pumpkins and pumpkin butter. There were no 'samples' so I didn't know how it taste and I didn't buy any because my luggage was already way over 30 kgs.
When Peng and Lily mentioned it, it brought back memories and I still have a few pumpkins practically sitting around.   Decided to sacrifice one. 


Ingredients :
500gm pumpkin puree
1/2 tsp nutmeg
200gm sugar

Method :

Don't know the name or variety of this pumpkin.  It was as big as a soccer ball and after
discarding seeds and skin, it was 750gms.

1.Steam the meat for approximately 15 minutes or till soft.
2.Place the soft meat in a sieve and allow liquid/water to dripdry overnight.
3.Discard water..I discarded almost 200ml of liquid.  End result was 500gm of meat.
4.Process with a plunger/hand mixer .
5.You may vary the type and amount of spices (cloves, cinnamon, allspice (Lebkuchengewürz) depending on your own personal palate.  I only add 1/2 tsp of fresh grinded nutmeg.
6.Combine pumpkin puree, spices and sugar in a large saucepan; mix well. 
7.Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.

I cooked mine until a spoon pulled through the mixture it leaves a trial.
8.  Once thickened, set aside to cool, tilt the pan cover to allow moisture to evaporate.
9.  Pack into storage containers and refrigerate.  If you intend to keep them longer than 2 weeks, freeze them.

Note:   Initially, some of you might find that it tastes awful which was my first impression. After cooling overnight, it was like a change of personality.  It developed a mellowed caramelized aroma.

offers a great range of organic and traditional foodstuffs and some great home cooked pies!

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