Stuffed Pumpkin Dessert
This desert is easy to prepare and can be made with pumpkin, pumpkin squash, acorn squash and Hubbard squash. It can be prepared in advanced and reheated when ready to serve or better yet, impress your guests by bringing the whole pumpkin to the table.
1 small pumpkin or 4 mini pumpkins (or squash)
1 large apple, cored and diced
1/3 cup Sultana raisins
2 oz dark rum
4 TBSP brown sugar
1 TBSP Sultans' Delight
1 pound cake
2 TBSP Egyptian Dream Dukkah
Soak the raisins in the rum for 1 hr. or overnight.
Preheat the oven at 350 degrees.
Cut the top off the pumpkin and keep the lid. Scrape the inside and scoop out the seeds. In a bowl, mix the apple, brown sugar, rum soaked raisins and Sultans' Delight.
Fill the pumpkin cavity with the apple mixture. Replace the top. Bake pumpkin on a baking sheet between 1 hr. to 90 minutes. Pumpkin should be soft to the touch but offer some resistance.
Slice pound cake and cut slices in diagonal making triangles (like Christmas trees). Place 4 pieces per dish in a pyramid.
While pumpkin is still hot, scoop out mixture from pumpkin ensuring to scrape pumpkin meat also and serve on top of pound cake.
Top with a drizzle of maple syrup and 1 tsp. Egyptian Dream Dukkah per plate.
Alternative topping combo: Maple syrup and whip cream.