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Poached pumpkin with labne and walnut praline


You'll need

500 gm raw sugar 3 each cardamom pods and cloves ½ cinnamon quill ½ butternut pumpkin (about 500gm), seeds removed, cut into 1cm-thick half-rounds To serve: pepitas   Labne 300 gm Greek-style yoghurt   Walnut and pepita praline 500 gm walnuts 40 gm pepitas 150 gm caster sugar For greasing: vegetable oil

Method

  • 01
  • For labne, place yoghurt in a muslin-lined sieve over a bowl, pull muslin together, tie to enclose and refrigerate to drain (overnight; discard liquid).
  • 02
  • For walnut and pepita praline, combine walnuts, pepitas and 2 tsp salt in a bowl and set aside. Heat a saucepan over medium heat until a little sugar scattered in pan starts to melt; if it smokes, reduce heat. Scatter one-third of the sugar evenly in pan and cook without stirring until light caramel (4-5 minutes). Stir, scatter with half the remaining sugar, cook until caramel (2-3 minutes), stir, scatter with remaining sugar and cook until caramel (3-4 minutes). Add walnut mixture, stir with an oiled spoon to coat, spread on an oiled tray and set aside to cool. Break into pieces and process in a food processor until coarsely ground. Praline will keep stored in an airtight container for a week.
  • 03
  • Stir sugar, 1 tsp sea salt and 600ml water in a wide saucepan over medium heat until sugar dissolves, add spices and simmer to infuse (5 minutes). Add pumpkin, cover closely with a round of baking paper, reduce heat to low and simmer until just cooked through (25-35 minutes), then set aside to cool in syrup. Serve pumpkin, syrup and a quenelle of labne scattered with praline and pepitas.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.

“I recently had an amazing dinner at Rumi in Brunswick, finishing with a pumpkin dessert that defied expectations. I was wondering whether the good people there would let me in on the secrets of its creation.”
Daniel Dekok, Richmond, Vic

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At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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