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                Metro Lakeshore & Geneva

                101 Lakeshore Rd.

                St. Catharines ON

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Artichoke and fall fruit fondue in a pumpkin 2013-08-06 https://www.metro.ca/userfiles/image/recipes/fondue-citrouille-cœurs-artichauts-pommes-4083.jpg PT25M PT1H40M PT2H05M

Preheat oven to 350°F (180°C). Cut the top of the pumpkin (the first quarter of the fruit) to form a bowl. Clean the inside and remove filaments and seeds. Rub the inside with nutmeg and pepper. Butter the inside with half the butter. Place pumpkin in an oven-proof dish, cover with the top slice slightly off-centre and cook 45 minutes to 1 hour or until the pumpkin in nearly fully cooked. Meanwhile, melt rest of butter in a skillet and sauté onion and garlic 1 minute. Add apple cider and lemon juice and simmer 1 minute. Reduce heat to low and add the rest of the ingredients, stirring constantly until the cheeses are completely melted and mixed. Empty cooking juice from pumpkin, pour cheese mixture into pumpkin and cook in the oven another 20 minutes. In the meantime, prepare pieces of cheese or Irresistible pepper puffs. Serve with fondue forks and spoons to cut out pieces of pumpkin dipped in the melted cheese.

4 Metro

7 lb (3 1/2 kg) medium size pumpkin 1/2 tsp. (2 mL) ground nutmeg 1/2 tsp. (2 mL) pepper 1/4 cup (60 mL) butter, at room temperature 1 onion, finely chopped 2 garlic cloves, chopped 1 tsp. (10 mL) lemon juice 1 Tbsp. (15 mL) flour 1 sprig of fresh thyme 1/2 Tbsp. (7 mL) dry parsley 1/2*398 ml can artichoke hearts, drained and cut in small pieces 1/2 lb (225 g) Emmental, cut in pieces 1/2 lb (225 g) Oka, rind removed, cut in pieces 1/2 lb (225 g) medium cheddar, cut in pieces 2 red apple, peeled and grated Freshly ground pepper, to taste bread slightly stale

Artichoke and fall fruit fondue in a pumpkin

Rate this recipe

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servings

0:25

Preparation

1:40

COOKING

2:05

TOTAL TIME

Imprimer ma sélection

Ingredients

7 lb
(3 1/2 kg)
medium size pumpkin

1/2 tsp.
(2 mL)
ground nutmeg

1/2 tsp.
(2 mL)
pepper

1/4 cup
(60 mL)
butter, at room temperature

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Flyer Deal (1)

SAVE UP TO $3.36

LACTANTIA BUTTER

$3.33 ea.

454 g SALTED OR UNSALTED

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1

onion, finely chopped

2

garlic cloves, chopped

1 tsp.
(10 mL)
lemon juice

1 Tbsp.
(15 mL)
flour

1

sprig of fresh thyme

1/2 Tbsp.
(7 mL)
dry parsley

1/2*398 ml

can artichoke hearts, drained and cut in small pieces

1/2 lb
(225 g)
Emmental, cut in pieces

1/2 lb
(225 g)
Oka, rind removed, cut in pieces

1/2 lb
(225 g)
medium cheddar, cut in pieces

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Flyer Deals (2)

BOTHWELL CHEDDAR OR GOUDA CHEESE

2 for $10.00

170 g, SELECTED VARIETIES

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TRE STELLE OR DOFINO SLICED CHEESE

$4.99 ea.

145 - 165 g SELECTED VARIETIES

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2

red apple, peeled and grated

Freshly ground pepper, to taste

bread slightly stale

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Flyer Deal (1)

SAVE UP TO $2.58 ON 2

VILLAGGIO BREAD 600 - 675 g or BUNS PKG OF 6 - 8 OR TORTILLAS 272 - 340 g or DEMPSTER'S RYE BREAD 450 g

2 for $5.00

SELECTED VARIETIES, OR 2.99 EA.

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Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Cut the top of the pumpkin (the first quarter of the fruit) to form a bowl. Clean the inside and remove filaments and seeds. Rub the inside with nutmeg and pepper. Butter the inside with half the butter.

Place pumpkin in an oven-proof dish, cover with the top slice slightly off-centre and cook 45 minutes to 1 hour or until the pumpkin in nearly fully cooked.

Meanwhile, melt rest of butter in a skillet and sauté onion and garlic 1 minute. Add apple cider and lemon juice and simmer 1 minute. Reduce heat to low and add the rest of the ingredients, stirring constantly until the cheeses are completely melted and mixed.

Empty cooking juice from pumpkin, pour cheese mixture into pumpkin and cook in the oven another 20 minutes.

In the meantime, prepare pieces of cheese or Irresistible pepper puffs.

Serve with fondue forks and spoons to cut out pieces of pumpkin dipped in the melted cheese.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Important

Artichoke and fall fruit fondue in a pumpkin

Ingredients

LACTANTIA BUTTER

BOTHWELL CHEDDAR OR GOUDA CHEESE

TRE STELLE OR DOFINO SLICED CHEESE

VILLAGGIO BREAD 600 - 675 g or BUNS PKG OF 6 - 8 OR TORTILLAS 272 - 340 g or DEMPSTER'S RYE BREAD 450 g

Preparation

Legal Notice

Error