John Myers
Ingredients for 4 servings:
- 650 g pumpkin(s) (butternut)
- 350 g pear(s)
- 100 ml water
- 500 g gelling sugar, 2:1
- 1 lemon(s), the juice
- 1 vanilla pod(s)
- 1 bag(s) of citric acid
- 1 tbsp tarragon, dried (alternatively other desired spices, or simply omit)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Makes 4 glasses of 340 ml each, very special, but delicious with meat, cheese and in sauces
Peel and deseed the pumpkin, and cut into smaller pieces. Bring to a boil with 100 ml of water in a large saucepan over high heat, then reduce heat to medium. Stir occasionally. Core and slice the pears (peel them first if you prefer; I left the skin on). Squeeze 1 lemon and set the juice aside—including the flesh that comes out when squeezing—but without the seeds, of course. Halve 1 vanilla pod, scrape out the seeds, and place the seeds and empty husk on a small plate. After 15 minutes, add the pears to the saucepan with the pumpkin, along with the lemon juice, vanilla seeds, and tarragon. Mix everything well. Simmer for about 5 minutes at the same heat, then remove the vanilla pod and mash everything in the pot using a regular masher (I like it chunky; if you don’t like that, you’ll have to use a food mill). Then stir in the gelling sugar and citric acid well and let it boil for another 5 minutes. Check the setting – if it’s OK, turn off the heat and pour everything into jars.
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