Baked pumpkin with apples and cottage cheese
6 servings
89 minutes
Baked pumpkin with apples and cottage cheese is a delightful dish of European cuisine that combines the sweetness of baked fruits and the delicate creamy texture of cottage cheese. The pumpkin, serving as a natural bowl for the filling, becomes soft and aromatic when baked. Historically, such dishes were prepared in the autumn season when fresh pumpkins and apples were abundant. The filling of cottage cheese, cream, and nuts gives the dessert a rich flavor while figs add a hint of exoticism. This treat is perfect for cozy home evenings and can also serve as an original dessert on festive tables. It can be served whole, cut into portions or by distributing the filling like ice cream to each guest. The taste of this dish is a harmony of tenderness, creamy richness, and fruity freshness.
1
Prepare all the products, wash the apples and pumpkin.
- Pumpkin: 1 piece
- Apple: 3 pieces
2
Carefully cut the top off the pumpkin - it will become a lid for the pumpkin pot.
3
Remove all the seeds from the pumpkin.
4
Place the resulting pumpkin pot (with the lid) in a baking dish and put it in the oven at 180 degrees for 20 minutes (until half-cooked).
5
Then take the pumpkin.
6
Put half of the cottage cheese inside.
- Semi-fat curd cheese (9%): 300 g
7
Cut the apples into wedges and chop part of them smaller.
- Apple: 3 pieces
8
Prepare the fruits.
9
Place finely chopped apples on the cottage cheese.
- Apple: 3 pieces
10
Pack it carefully; if there's little filling, add more.
11
Top the apples with the remaining cottage cheese and pour cream over it, leaving some for garnishing the finished dish.
- Semi-fat curd cheese (9%): 300 g
- Heavy (double) cream: 250 g
12
Cover with a lid, place the apple slices and figs, and bake in the oven for about 20 minutes at 180 degrees.
- Apple: 3 pieces
- Fig: 6 pieces
13
When everything is ready (you can check readiness with a knife or stick by poking the apples or pumpkin wall; it should be soft), take it out of the oven and let it cool slightly.
14
Chop the nuts finely, leaving a few whole for decoration.
- Walnuts: 100 g
15
Water the apples and figs with cream and sprinkle with nuts, decorate the pumpkin lid with large pieces.
- Heavy (double) cream: 250 g
- Walnuts: 100 g
16
It can be served whole on the table, or portioned out like ice cream or dessert. Each person can take the desired amount of filling, so a common spoon should be provided.
