Overview.

Anytime from October we’ve got many more pumpkins than we can normally use and by December I began wondering if there was a hidden gem out there I’d somehow missed, seems I had and what a miss … or rather, what a find!!

One of the many things I love about pumpkins is that they can be stored over winter for hearty soups, pickles, and jams. But here is a perfect addition to the pumpkin recipe store, wonderfully sweet, spiced with cloves and tingling with lemon.

The tahini contrasts the sweetness somewhat, but I can only say this is another winter dish to be made again and again.

Process.

Dissolve the sugar in the water, stirring whilst bringing it to the boil for 2 – 3 minutes, then reduce from the heat and stir in the lemon juice and cloves. Simmer until it’s thickened then add the pumpkin and return to the boil.

Reduce the heat, stirring continuously to avoid burning and continue cooking for approximately 1.5 hours, until the pumpkin is tender and giving off a rich orange sheen.

Leave the pieces to cool in the pan, lift on to an awaiting tajine to serve. Drizzle over the syrup and allow to cool.

Just before serving add the tahini and enjoy, yum!

Now if you can find an easier dessert recipe than that, please let me know!

Additional Notes.

This glorious desert can be had both warm and chilled, either way it’s a wonderful surprise addition to the pumpkin repertoire.