Pumpkin baked with peaches, rum, honey and rosemary
5 servings
35 minutes
This exquisite Mexican dessert combines the sweetness of caramelized pumpkin and peaches, the sharpness of rum, and the aroma of fresh rosemary. The dish's history originates from the traditions of Mexican cuisine, where spices and natural sweets play an important role. Baked fruits acquire a rich flavor, while honey adds softness and richness to the dish. It is perfect for warm family evenings or special celebrations when you want to treat yourself to something special. It pairs wonderfully with vanilla ice cream or a cup of aromatic coffee.
1
Peel the pumpkin from the skin and seeds, cut it into pieces (ideally wedges), and also cut the peach into wedges. Pour in half a glass of rum and let it steep for about 30 minutes.
- Pumpkin: 500 g
- Rum: 50 ml
- Peaches: 3 pieces
2
Mix 3 tablespoons of honey with 2 teaspoons of chopped rosemary.
- Honey: 3 tablespoons
- Chopped fresh rosemary: 2 teaspoons
3
We caramelize pumpkin with peaches in sugar. For this, we heat 2 tablespoons of sugar in a pan with 1 tablespoon of butter, and as soon as it turns slightly yellow, we add the pumpkin and peaches to caramelize.
- Sugar: 2 tablespoons
- Butter: 1 tablespoon
- Pumpkin: 500 g
- Peaches: 3 pieces
4
Place the pumpkin and peach in a fireproof dish, drizzle with ready honey, and bake in the oven for 25-30 minutes.
- Honey: 3 tablespoons
