Baked pumpkin

Baked pumpkin

Kabak tatlısı

By
From
Istanbul
Serves
4-8
Photographer
Steven Joyce

In Turkey, pumpkin is very rarely eaten as a savoury dish. Try this method of cooking it for a sweet, wintery dessert. You can cook it with or without the skin – with the skin gives it a distinctive melon-like flavour.

Ingredients

Quantity Ingredient
1 small pumpkin, around 1 kg
1/4 teaspoon ground cloves
or 3 whole cloves, ground to a powder
1/2 teaspoon nutmeg, freshly grated
100g caster sugar
vanilla ice cream, to serve

Method

  1. Preheat the oven to 200˚C. Cut the pumpkin into 8 wedges. Remove the seeds and membranes. Place on a baking sheet, skin-side down, and scatter the spices over each wedge. Pour 3 tablespoons of water into the bottom of the tray. Cover the tray loosely with foil and place in the oven. Bake for 30 minutes, turning the wedges occasionally.
  2. Meanwhile make a sugar syrup by heating 100 ml water and the sugar, stirring until the sugar dissolves. Then bring to the boil and simmer for 5 minutes.
  3. When the pumpkin has been in the oven for 30 minutes, lay the wedges on their sides and pour the syrup over. Cook for a further 5 minutes, then set the wedges skin-side down again. Cook for 10 minutes more, then check the flesh is soft. Serve hot with vanilla ice cream.
Course:
Dessert
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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