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Categories:Viewed: 30 - Published at: 2 years ago
Ingredients
- 3 1/4 cups cubed pumpkin hard outer parts should be taken out by a knife at first and
- 3/4 cup sugar
- 2 cloves optional
- 1/2 cup brown sugar
- 6 3/4 tablespoons heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons beet sugar, /cane syrup
- 4 teaspoons light rum
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Method
- Transfer cubed pumpkins into a large saucepan and pour the sugar all over.
- Add two cloves to the saucepan (this step is optional)
- Place the saucepan on low heat and close its lid.
- At the end of every 5 minutes shake the saucepan to blend pumpkins with melting sugar, if you prefer to use a wooden spoon be very gentle not to smash them.
- Cook until the pumpkins are tender then set aside to cool down.
- For butterscotch-rum sauce
- Put the butter in a heavy bottomed stainless steel saucepan and melt it over medium heat.
- Add brown sugar and stir with a spoon until the sugar looks like wet sand.
- Combine the sugar beet/cane syrup and stir frequently till the caramelizing brown sugar looks more like a boiling viscous liquid (takes 4-5 minutes)
- Add all the cream and lower heat, stir continuously with a whisk until they are well blended.
- Increase the heat to medium and cook until the liquid starts boiling while stirring frequently. This will take around 10 minutes. Keep the sauce on the heat for an additional 2 minutes after it starts boiling.
- Remove from heat. When the sauce gets warm add rum, vanilla extract and salt, whisk well. Taste the sauce and add more salt or vanilla extract according to your preference.
- Fix pumpkin cubes on skewers and serve with a small bowl of butterscotch sauce and a few walnuts on the plate.
