Wednesday, July 2, 2008
An easy if somewhat unusual dessert with a crunchy streusel topping that proves vegetables truly are delicious. Serve warm with custard. Recipe serves 4.
1 1/2 pound (750 g) pumpkin, peeled
1/2 cup sugar
2 cups water
2 tablespoons chopped glace ginger
1/4 cup brown sugar
1/4 cup all-purpose (plain) flour
1/2 cup rolled oats
1 teaspoon ground ginger
2 ounces (60 g) butter
1. Cut pumpkin into 1 inch (2.5 cm) pieces. Combine sugar and water in medium saucepan, stir over medium heat for about 3 minutes (or microwave on High for about 3 minutes) or until sugar is dissolved. Add pumpkin to syrup, simmer, uncovered, for about 15 minutes (or microwave on High for about 10 minutes) or until pumpkin is soft, drain; reserve 1/2 cup syrup.
2. Combine pumpkin and ginger in medium bowl, spoon into 4 ovenproof dishes (3/4 cup capacity), top with reserved syrup, sprinkle with streusel topping. Bake in moderate oven about 20 minutes or until golden and heated through.
3. Streusel Topping: Combine sugar, flour, oats and ginger in medium bowl, then rub in the butter with your fingertips.