Pumpkin Marmalade

Pumpkin Marmalade

• thepiggs 16 years ago
  Got this from the BHG site.
  
  http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R070942
  
  Pumpkin Marmalade
  
  Prep: 15 minutes
  Cool: 1 hour
  Stand: 1 hour
  Ingredients
  2 cups cooked fresh pumpkin puree or one 15-oz. can pumpkin
  1 cup orange marmalade
  1 tsp. grated fresh ginger
  2 Tbsp. lemon juice
  English cheddar cheese, white cheddar cheese, or Parmesan cheese (buy about 2 oz. for each person you'll be serving)
  Assorted hearty breads
  
  Directions
  In a medium saucepan combine cooked fresh pumpkin puree, marmalade, and ginger. Bring to boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Transfer to a serving bowl. Cover and cool.
  Serve as a spread with cheese and bread.
  Makes about 3 cups or 24 (2-tablespoon) servings. Spread will keep in the refrigerator up to 1 week.
  Makes about 3 cups spread (24, 2 tablespoon servings)
  
  
  
  Flag
• coffeebean53 16 years ago said:
  Found at same site
  
  Pumpkin Tiramisu
  
  Prep: 30 min. Chill: 8 to 24 hr.
  Ingredients
  1/4 cup pure maple syrup or maple-flavor syrup
  1 tablespoon bourbon
  1/2 of a 15-ounce can (3/4 cup) pumpkin
  1 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  1/4 teaspoon salt
  1/2 cup whipping cream
  1/4 cup granulated sugar
  1/2 of an 8-ounce container mascarpone cheese, softened
  1 tablespoon powdered sugar
  1/2 cup whipping cream
  1 3-ounce package ladyfingers, split
  Ground nutmeg or freshly grated nutmeg
  
  Directions
  Line a 9x5x3-inch loaf pan with plastic wrap; set aside. For syrup, in a small bowl, combine maple syrup and bourbon. Set aside.
  For filling, in a small bowl, combine pumpkin, cinnamon, ginger, and salt. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold whipped cream into pumpkin mixture.
  For topping, in another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in 1/2 cup whipping cream just until thickened (do not overbeat).
  To assemble, arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly. Arrange remaining ladyfingers in a single layer over filling. Drizzle with remaining syrup and top with remaining filling. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill for 8 to 24 hours.
  Use the plastic wrap to lift tiramisu out of pan. Place tiramisu on a serving platter. Sprinkle with nutmeg. Carefully cut the dessert crosswise into slices. Makes 6 servings.
  
  
  
  Flag

Have a comment? Join this group first →