Procedure: Cut a pumpkin into quarters and clean well, remove all seeds, etc. Roast pumpkin in a 350 degree oven until tender about 1 1/2 hours. When pumpkin is tender use a tablespoon to clean out the inner meat removing it from the skin, Place in a food processor while still warm adding butter and seasonings and puree until smooth. In a heavy skillet pour water and sugar and boil sugar until it becomes a medium to dark caramel, add butter and apples and roast in 400 degree oven for 2030 minutes until cooked but still holding their original shape. When finished flip apples upside down on sheet tray. Using a 3 inch circle mold fill the bottom of the mold with mashed pumpkin and top with caramelized apples. The whole height should be about 2 to 2 1/2 inches. Garnish with pumpkin seeds and chervil. Yield: Serves four people NOTES : Recipe Courtesy of Scott Campbell of Avenue Restaurant Recipe by: IN FOOD TODAY SHOW #INK068
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|Serving Size: 1 Serving (356g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 207 (15%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 61mg||19 %|
|Sodium 319.3mg||11 %|
|Potassium 13.1mg||0 %|
|Total Carbohydrate 300g||88 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 300g|
|Protein 0.2g||0 %|
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Calories per serving: 1364
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