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La Belle Cuisine
Caramelized Pumpkin
Trifle
Food & Wine November 1998
Recipe by Rori Spinelli
Food & Wine - One Year Subscription
Servings: 8
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups half-and-half
1 teaspoon cinnamon
1 tablespoon pure vanilla extract
Pumpkin Bread (recipe follows) or
one 1 1/2 -pound loaf of gingerbread,
sliced 1/4 inch thick
Candied Pumpkin (recipe follows)
Softly whipped cream, for garnish
2 tablespoons finely chopped candied
ginger, for garnish
Mint sprigs, for garnish
In a bowl, whisk together the sugar, cornstarch and salt. Whisk in 1/3 cup
of the half-and-half. In a heavy medium saucepan, combine the remaining
1
2/3 cups of half-and-half with the sugar mixture and the cinnamon.
Cook over
moderate heat, stirring constantly, until the pudding thickens
and comes to
a boil. Remove from the heat and stir for 1 minute. Stir in
the vanilla.
Transfer the pudding to a bowl and press plastic wrap on the
surface.
Refrigerate until chilled.
Arrange one-third of the Pumpkin Bread slices in a large glass bowl, over- lapping them slightly. Spread one-third of the cinnamon pudding evenly
on top. Top with one-third of the Candied Pumpkin with its syrup. Repeat
the
layering process two times. Garnish the trifle with a few dollops of whipped
cream, the candied ginger and mint sprigs.
Make Ahead:
The pudding can be refrigerated overnight.
Pumpkin Bread
Servings: Makes one 9-inch loaf
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
6 tablespoons unsalted butter, softened
1 1/2 cups light brown sugar
2 large eggs
1 cup fresh or canned unsweetened
pumpkin puree
1 teaspoon pure vanilla extract
1/3 cup milk
1. Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan
and
line the
bottom with wax paper. In a bowl, sift together the
flour,
cinnamon,
baking
soda, salt, ginger, nutmeg, cloves and
baking
powder.
2. In a large bowl, beat the butter until creamy. Gradually add the
sugar
and beat for 4 minutes. Beat in the eggs, 1 at a time, then
beat in the
pumpkin puree. Stir the vanilla into the milk. Beat in
the dry ingredients in 3 additions at low speed, alternating with
the milk mixture.
3. Spread the batter in the prepared pan. Bake for about 1 hour, or
until
a
toothpick inserted in the center comes out clean. Let the
loaf cool in
the
pan for 10 minutes, then turn it out onto a rack
to cool.
Candied Pumpkin
Servings: Makes about 3 cups
4 tablespoons unsalted butter
3 cups diced ( 1/2 inch) sugar pumpkin or
butternut squash
1/3 cup sugar
3/4 cup maple syrup
1 tablespoon minced fresh ginger
1/2 teaspoon cinnamon
Melt the butter in a large heavy skillet. Add the pumpkin and cook
over
moderately low heat, stirring occasionally, until tender, about
20 minutes.
Stir in the sugar until dissolved. Stir in the maple syrup,
ginger and
cinnamon and remove from the heat. Let cool and refrig-
erate
until
chilled,
at least 2 hours or overnight.
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