Pumpkin with honey in sesame, served with pear and maple syrup
8 servings
45 minutes
This exquisite dessert combines the rich flavor of roasted pumpkin, the sweetness of honey, and the nutty crunch of sesame. The pumpkin puree, tender and aromatic, is roasted to a golden crust, creating a stunning contrast between the softness inside and the crispy exterior. Pear adds a fresh fruity note, while maple syrup finishes the composition with a delicate caramel sweetness. The dish evokes cozy autumn evenings warmed by the aromas of roasted vegetables and warm spices. It is perfect as a dessert for festive gatherings or an elegant alternative to traditional sweets. European cuisine is renowned for its harmonious flavors, and this recipe perfectly demonstrates the art of combining textures and flavor nuances to create an unforgettable gastronomic experience.
1
First, we need to prepare pumpkin puree. For this, peel the pumpkin from the skin and seeds and cut it into small cubes. Drizzle a baking sheet with olive oil, place the pumpkin on it, and bake in the oven at 200 degrees for 25-30 minutes until the pumpkin is soft.
- Pumpkin: 600 g
- Olive oil: to taste
2
Remove the baked pumpkin from the oven and blend it in a blender. You can also just mash it with a fork.
- Pumpkin: 600 g
3
Add 150 g of flour, honey, and mix well until smooth.
- Wheat flour: 160 g
- Honey: 3 tablespoons
4
In a separate bowl, mix the remaining flour and sesame seeds - this will be the breading. Meanwhile, place a pan with vegetable oil on the heat.
- Wheat flour: 160 g
- Sesame: 3 g
- Vegetable oil: to taste
5
Coat portions of pumpkin puree in sesame and flour, and fry in vegetable oil over medium heat (the oil should cover the pancakes halfway. I scoop the puree with a heaping tablespoon and shake it into the breading).
- Wheat flour: 160 g
- Sesame: 3 g
- Vegetable oil: to taste
6
Serve hot, garnished with pear slices and maple syrup.
- Pears: to taste
- Maple syrup: to taste