Pumpkin Fondue
| Preparation: | 35 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 25 min |
| Total: | 2 h |
servings
| Category: | Fondues et raclettes |
| Subcategory: | Fondues |
| Source: | Metro |
Recipe ingredients
- 1 medium flat pumpkin
- Salt and Irresistibles freshly ground pepper* to taste
- ½ tsp. (2 mL) Irresistibles grated nutmeg*
- ¼ cup (60 mL) butter*
- 1 onion, very finely chopped
- 1 garlic clove, minced
- ⅔ cup (170 mL) dry white wine
- Cornstarch* as required to thicken
- 5 sprigs of sage, chopped
- 2 tsp. (10 mL) Irresistibles dried oregano*
- 4 artichoke hearts in oil, drained and quartered
- 1¼ lb. (569 g) Emmenthal, Gruyère or Swiss cheese (or a mixture), grated
- ½ cup (125 mL) sour cream
- Pinch of Irresistibles Cayenne*
Preparation
Preheat oven to 350ºF (180ºC).
Slice the top off the pumpkin and reserve it, hollow out the core, and discard all fibres and seeds.
Rub the inside with salt, pepper, and nutmeg, and daub with half the butter.
Put into a roasting pan and bake for 45 minutes or until tender. Set aside.
In a skillet, melt the remaining butter over medium heat, add the onion and garlic, and sauté until soft and translucent.
Add the wine, heat to simmering, then add all remaining ingredients, except sour cream, and stir until cheese melts.
Spoon the cheese mixture into the pumpkin, stir in the sour cream, replace the lid, and bake for about 20 minutes.
Suggestion
Serve with baguette.Occasion: Halloween
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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