INGREDIENTS

INSTRUCTIONS

Slice off the stem end of the pumpkin 2 1/2 inches from the top, scrape out
the seeds and the membranes, reserving the seeds for toasting (procedure
this page) if desired, and brush the inside of the pumpkin with 1
tablespoon of the butter, melted. Bake the pumpkin in a shallow baking pan
in the middle of a preheated 375F. oven for 1 hour, or until the pulp is
tender, let it cool in the pan until it can be handled, and reserve enough
of the liquid that has accumulated in the shell to measure 3/4 cup. (If
necessary, add water to yield 3/4 cup.)
In a small saucepan combine the prunes with the reserved pumpkin liquid,
simmer the mixture for 15 to 20 minutes, or until the prunes are very
tender and the liquid is reduced to about 1/2 cup, and let it cool
slightly. In a blender puree the prune mixture, adding additional water if
necessary to achieve the desired consistency, and transfer the prune puree
to a small bowl.
Discard any remaining liquid from the pumpkin, scoop out the pulp, and
force it through a sieve into a heavy saucepan. Simmer the pumpkin puree,
stirring frequently, for 15 to 20 minutes, or until it is thickened, add
the sugar, a pinch of salt, and the remaining 2 tablespoons butter, and
stir the mixture until the sugar is dissolved. Transfer the pumpkin puree
to a serving bowl, drop spoonfuls of the prune puree onto the pumpkin
puree, and with the blade of a knife make decorative swirls. Serve the
pumpkin puree as a side dish.
Serves 6.
Gourmet October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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