Poached pumpkin with labne and walnut praline


  • Serves 6 people

  • 500 gm raw sugar
  • 3 each cardamom pods and cloves
  • ½ cinnamon quill
  • ½ butternut pumpkin (about 500gm), seeds removed, cut into 1cm-thick half-rounds
  • To serve: pepitas
  • Labne
  • 300 gm Greek-style yoghurt
  • Walnut and pepita praline
  • 500 gm walnuts
  • 40 gm pepitas
  • 150 gm caster sugar
  • For greasing: vegetable oil
01   For labne, place yoghurt in a muslin-lined sieve over a bowl, pull muslin together, tie to enclose and refrigerate to drain (overnight; discard liquid).
02   For walnut and pepita praline, combine walnuts, pepitas and 2 tsp salt in a bowl and set aside. Heat a saucepan over medium heat until a little sugar scattered in pan starts to melt; if it smokes, reduce heat. Scatter one-third of the sugar evenly in pan and cook without stirring until light caramel (4-5 minutes). Stir, scatter with half the remaining sugar, cook until caramel (2-3 minutes), stir, scatter with remaining sugar and cook until caramel (3-4 minutes). Add walnut mixture, stir with an oiled spoon to coat, spread on an oiled tray and set aside to cool. Break into pieces and process in a food processor until coarsely ground. Praline will keep stored in an airtight container for a week.
03   Stir sugar, 1 tsp sea salt and 600ml water in a wide saucepan over medium heat until sugar dissolves, add spices and simmer to infuse (5 minutes). Add pumpkin, cover closely with a round of baking paper, reduce heat to low and simmer until just cooked through (25-35 minutes), then set aside to cool in syrup. Serve pumpkin, syrup and a quenelle of labne scattered with praline and pepitas.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.







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