Welcome to pumpkin land again! These beautiful fruits are suitable for a main course or a soup as well as for a flavourful desert. And now – who else loves the scent of cinnamon when it’s cold outside?
1 average pumpkin (about 2kg)
10-12 plums (or prunes, both are perfect)
150g of lokum*
1 teaspoon cinnamon
1/2 teaspoon dried ginger
Preparing the Pumpkin
Cut the pumpkin in two and remove the seed. I’d keep the seeds aside, clean them from the pumpkin flesh and let dry for a couple of days. Here are some raw homemade seeds for later.
Wash the pumpkin and carve it with a spoon in a way that it could take the filling later. Don’t throw away the pieces you carve – will use them too. Use a fork to pierce the flesh of the pumpkin, so that the sweet juice from the filling can saturate it while baking.
Once ready, put in a pan and leave aside.
Cut the plums (or prunes) in 4, remove the core and add to the carved pumpkin flesh in a bowl. Now cut the lokum in small cubicles (0.5 cm) and put it in too. Add the cinnamon and the ginger and mix well.
Putting the Two Together
Heat the oven in 120 C, put the pan in and bake for about 1.5 hours. It is ready when the flesh is tender, you can try to poke it with a fork.
*lokum or “Turkish delight” is a sweet jellylike desert made of water, sugar and flavourings. Some producers use gelatin instead of sugar, so please read the label carefully before buying it and make sure it’s vegan.