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Artichoke and fall fruit fondue in a pumpkin
2013-08-06
https://www.metro.ca/userfiles/image/recipes/fondue-citrouille-cœurs-artichauts-pommes-4083.jpg
PT25M
PT1H40M
PT2H05M
Preheat oven to 350°F (180°C).Cut the top of the pumpkin (the first quarter of the fruit) to form a bowl. Clean the inside and remove filaments and seeds. Rub the inside with nutmeg and pepper. Butter the inside with half the butter.Place pumpkin in an oven-proof dish, cover with the top slice slightly off-centre and cook 45 minutes to 1 hour or until the pumpkin in nearly fully cooked.Meanwhile, melt rest of butter in a skillet and sauté onion and garlic 1 minute. Add apple cider and lemon juice and simmer 1 minute. Reduce heat to low and add the rest of the ingredients, stirring constantly until the cheeses are completely melted and mixed.Empty cooking juice from pumpkin, pour cheese mixture into pumpkin and cook in the oven another 20 minutes.In the meantime, prepare pieces of cheese or Irresistible pepper puffs.Serve with fondue forks and spoons to cut out pieces of pumpkin dipped in the melted cheese.
4
Metro
3
2
4
2
7 lb (3 1/2 kg) medium size pumpkin
1/2 tsp. (2 mL) ground nutmeg
1/2 tsp. (2 mL) pepper
1/4 cup (60 mL) butter, at room temperature
1 onion, finely chopped
2 garlic cloves, chopped
1 tsp. (10 mL) lemon juice
1 Tbsp. (15 mL) flour
1 sprig of fresh thyme
1/2 Tbsp. (7 mL) dry parsley
1/2*398 ml can artichoke hearts, drained and cut in small pieces
1/2 lb (225 g) Emmental, cut in pieces
1/2 lb (225 g) Oka, rind removed, cut in pieces
1/2 lb (225 g) medium cheddar, cut in pieces
2 red apple, peeled and grated
Freshly ground pepper, to taste
bread slightly stale
Artichoke and fall fruit fondue in a pumpkin
4
servings
0:25
Preparation
1:40
COOKING
2:05
TOTAL TIME
Ingredients
-
7 lb
(3 1/2 kg)medium size pumpkin
-
1/2 tsp.
(2 mL)ground nutmeg
-
1/2 tsp.
(2 mL)pepper
-
1/4 cup
(60 mL)butter, at room temperature
-
1
onion, finely chopped
-
2
garlic cloves, chopped
-
1 tsp.
(10 mL)lemon juice
-
1 Tbsp.
(15 mL)flour
-
1
sprig of fresh thyme
-
1/2 Tbsp.
(7 mL)dry parsley
-
1/2*398 ml
can artichoke hearts, drained and cut in small pieces
-
1/2 lb
(225 g)Emmental, cut in pieces
-
1/2 lb
(225 g)Oka, rind removed, cut in pieces
-
1/2 lb
(225 g)medium cheddar, cut in pieces
-
2
red apple, peeled and grated
-
Freshly ground pepper, to taste
-
bread slightly stale
Preparation
Preheat oven to 350°F (180°C).
Cut the top of the pumpkin (the first quarter of the fruit) to form a bowl. Clean the inside and remove filaments and seeds. Rub the inside with nutmeg and pepper. Butter the inside with half the butter.
Place pumpkin in an oven-proof dish, cover with the top slice slightly off-centre and cook 45 minutes to 1 hour or until the pumpkin in nearly fully cooked.
Meanwhile, melt rest of butter in a skillet and sauté onion and garlic 1 minute. Add apple cider and lemon juice and simmer 1 minute. Reduce heat to low and add the rest of the ingredients, stirring constantly until the cheeses are completely melted and mixed.
Empty cooking juice from pumpkin, pour cheese mixture into pumpkin and cook in the oven another 20 minutes.
In the meantime, prepare pieces of cheese or Irresistible pepper puffs.
Serve with fondue forks and spoons to cut out pieces of pumpkin dipped in the melted cheese.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
