Photo from Adobe Stock/creativefamily
Growing up, I was always confused by the crossover between sweet and savoury flavours. I didn’t understand the idea of a savoury pumpkin (winter squash) scone (biscuit), and certainly couldn’t comprehend the idea of a pumpkin pie. That was until I lived in Canada and got to experience my first Thanksgiving meal. We were treated to a pumpkin pie and, in a moment, I understood it all. This is, quite simply, a syrup that recreates the flavours of that pie.
Makes approximately 500 ml (17 fl oz/2 cups)
- 600 g (1 lb 5 oz) pumpkin (winter squash), skin and seeds removed, cut into 4 cm (1 1/2 in) cubes
- 100 g (3 1/2 oz) brown sugar
- 200 g (7 oz) caster (superfine) sugar
- 1 cinnamon stick
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and roast the pumpkin for 45 minutes.
- Make a sugar syrup by combining the sugars with 650 ml (22 fl oz) water in a saucepan and stirring over a medium heat until dissolved, about 5 minutes.
- Once the pumpkin is roasted, transfer to a food processor or high-speed blender and blitz to a smooth purée. Pour into another saucepan, add the sugar syrup and cinnamon stick, mix well and simmer over a medium heat for 15 minutes.
- Strain the syrup and transfer to a sterilised glass bottle. Store in the fridge for up to 2 weeks.
Photo from Adobe Stock/Pixel-Shot
For Another Day:
- Roasted pumpkin seeds (pepitas). Mix with tamari for a delicious snack.
- Pre-nap tipple. Combine with chai mix for a warm, soothing drink.
- Savoury scones. Whip with cream for a great topping for savoury scones (biscuits).
- Dark and stormy. Use it to spice up your cocktail.
Also from All Day Cocktails:
Recipes excerpted with permission from All Day Cocktails: Low (and No) Alcohol Magic by Shaun Byrne and Nick Tesar. Hardie Grant, August 2019, RRP $24.99 Hardcover.