I like this dish. As an appetizer, it satisfies your sweet tooth. As a dessert, it's a refreshing change from very sweet recipes we are used to and would go well with a little port. You can also swap out the caramel sauce with goat cheese, as an example, to inject a little savoury in with the sweet. If you're wondering what to do with the leftover pumpkin butter, milkshakes and ice cream sundaes come to mind, but there are a number of other great ideas here: http://www.foodandwine.com
Pumpkin butter
From: http://www.blendtec.com
- 2 cups pureed pumpkin
- 2 T apple juice
- 1/2 cup brown sugar
- 1/2 T ground cinnamon
- 1/4 T ground nutmeg
- 1/2 t vanilla
- 2 T maple syrup
- dash of salt
Apple Bruschetta
- 1 baguette, sliced
- 3 granny smith apples
- 1/2 t cinnamon
- 1/8 t nutmeg
- 1/4 cup brown sugar
- 1/2 T butter
- 1/2 cup caramel sauce
Pumpkin Butter
Combine all ingredients in your blender. If you have a Vitamix, run the ingredients through the smoothie setting once, then with a spoon, stir the ingredients and run it through the smoothie setting again. If you're working with a traditional blender, blend for 30 seconds on low speed, another 30 seconds on medium and 30 seconds on high speed for two rounds. Pour the blended ingredients into a pot and bring to a low boil. Reduce heat to low and let simmer for ten minutes with the lid ajar. Remove from heat and let cool.
Apple Bruschetta
Preheat oven to 350F. Place the baguette slices on a baking sheet and bake for 10 minutes. Remove from oven and set aside.
Peel, core and dice the apples. In a bowl, combine the apples with the cinnamon, nutmeg and sugar, ensuring the apples are well coated with the other ingredients. In a small pot, melt the butter and add the apple mixture. Sauté the apples for about 6 minutes, stirring occasionally. The apples should be cooked, but not mushy.
Spread a thin layer of the pumpkin butter on the baguette slices. Add a spoonful of the apples on top and drizzle with caramel.
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