'So these are apricots?' Peter asked, taking a bite of my latest dessert offering. 'No, it's pumpkin,' I replied. His eyes widened. 'Pumpkin? Really?!' he responded. 'You would never know pumpkin could taste this good in a dessert.'
Long time readers of this little blog will be aware that I adore unusual sweets and desserts, so this recipe for Kabak Tatlisi in Deniz Göktürk Akçakanat's Turkish Bakery Delight captured my attention. Research indicates that some traditional recipes for Kabak Tatlisi or candied pumpkin suggest that the sugar is sprinkled over the pumpkin and then the vegetable is left in the refrigerator overnight, before being baked until the syrup is absorbed. This recipe is somewhat quicker, but the results are deliciously good. I have adapted the original recipe, adding vanilla and cinnamon. I also used less sugar than recommended. If you like a sweeter dish, you could use, say, 3/4 of a cup, perhaps more.
SWEET PUMPKIN DESSERT TURKISH STYLE
385g Jap pumpkin, peeled and cut into bite-sized pieces
1/2 cup caster sugar
1 teaspoon ground vanilla or vanilla extract
1/2 teaspoon ground cinnamon
75g walnuts, lightly toasted, chopped, to decorate
clotted cream or vanilla ice cream, to serve
Preheat your oven to 190 degrees C. In an ovenproof dish, combine the pumpkin pieces with the sugar, vanilla and cinnamon. Stir to combine. Bake the pumpkin for about one hour, perhaps a little longer, until the sugar has dissolved and the pumpkin is starting to caramelise.
Remove the dish from the oven and allow the pumpkin to cool, then pop the dish into the refrigerator for a few hours, or overnight. Sprinkle with the walnuts, then serve with a dollop of clotted cream or vanilla ice cream. Serves 2-3.
Tell me dear readers, do you enjoy unusual sweets? What is the most unusual dessert you have ever cooked or eaten? Do please tell.
I'm Liz, a.k.a Bizzy Lizzy,
the writer, cook and traveller behind
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NB: I use Australian standard measuring cups and spoons in my recipes.