Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Watermelon Pudding
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- #35784
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 1/2 pounds ripe watermelon
1/4 cup sugar
1/4 cup cornstarch
1 teaspoon orange blossom water
1 pinch ground cinnamon
1 1/2 ounce bittersweet chocolate, cut into small pieces
2 tablespoons chopped pistachios plus extra for sprinkling
directions
Cut watermelon into chunks and remove rind and seeds. Put watermelon through a food mill or process in a blender to get about 2 cups juice.
Combine the watermelon juice, sugar and cornstarch in a saucepan and stir until the cornstarch completely dissolves. Bring the mixture to a boil over high heat, stirring constantly. Let boil for a few minutes until the mixture is bright red.
Stir in the orange blossom water and cinnamon. Pour into small ice cream goblets. When cool, stir in chocolate pieces and pistachios. Refrigerate until well chilled.
To serve, sprinkle with chopped pistachios and, if available, garnish with jasmine flowers.
added by
old_magic1
nutrition data
Nutritional data has not been calculated yet.
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