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Artichoke and fall fruit fondue in a pumpkin 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.
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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

Artichoke and fall fruit fondue in a pumpkin

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4
Artichoke and fall fruit fondue in a pumpkin
0:25
Preparation
1:40
COOKING
2:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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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    340 g SELECTED VARIETIES

  • 1
    onion, finely chopped
  • 2
    garlic cloves, chopped
  • 1 tsp.
    (10 mL)
    lemon juice
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    LEMONS

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    2 lb PRODUCT OF SPAIN OR TURKEY

  • 1 Tbsp.
    (15 mL)
    flour
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    ROBIN HOOD OR FIVE ROSES FLOUR

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    2.5 kg SELECTED VARIETIES

  • 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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    SAVE $4.00
    BLACK DIAMOND CHEESE BARS 400 - 450 g OR SHREDDED CHEESE 320 - 340 g

    BLACK DIAMOND CHEESE BARS 400 - 450 g OR SHREDDED CHEESE 320 - 340 g

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    SELECTED VARIETIES

    5 BONUS Reward Miles when you buy 1
    IÖGO NANO OR NATREL CHEDDAR SNACK CHEESE

    IÖGO NANO OR NATREL CHEDDAR SNACK CHEESE

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    6 x 20 g SELECTED VARIETIES

    5 AIR MILES® Bonus Miles

  • 2
    red apple, peeled and grated
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    HONEYCRISP APPLES

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    $2.99 /lb

    PRODUCT OF ONTARIO CANADA EXTRA FANCY GRADE 6.59/kg

    ANJOU OR BOSC PEARS PRODUCT OF U.S.A., EXTRA FANCY GRADE GRANNY SMITH APPLES PRODUCT OF FRANCE OR ITALY, EXTRA FANCY GRADE SEEDLESS NAVEL ORANGES PRODUCT OF U.S.A.

    ANJOU OR BOSC PEARS PRODUCT OF U.S.A., EXTRA FANCY GRADE GRANNY SMITH APPLES PRODUCT OF FRANCE OR ITALY, EXTRA FANCY GRADE SEEDLESS NAVEL ORANGES PRODUCT OF U.S.A.

    $1.79 /lb

    3.95/kg


  • Freshly ground pepper, to taste

  • bread slightly stale
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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.

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