Squash And Apple Confectionery Recipe
This squash and apple confection is an apple and squash dessert made with prune juice and ginger for flavor. Layered alternatingly with apple and squash slices, the bake is sprinkled with currants and topped with egg mix of prune juice and ginger. I came up with this dessert on a summer afternoon while trying to whip up something healthy and natural. try it for yourself!
Ingredients
| 3 large Golden Delicious apples | ||
| 1 cup prune juice | ||
| Water | 1 Cup (16 tbs) | |
| Ground ginger | 3/4 Teaspoon | |
| Eggs | 3 , beaten | |
| 1 1/2 pounds acorn squash or pumpkin, pared and sliced | ||
| Chicken Stock | ||
| 3 tablespoons currants or dark raisins | ||
| 1 1/4 cups Custard Sauce | ||
Directions
Cut each apple into 12 slices; layer slices in a medium skillet.
Pour prune juice, water, and ginger over.
Simmer covered 5 minutes.
Drain, pouring liquid into a small mixing bowl.
Stir eggs into liquid.
Cook squash in 1 inch of stock in a covered saucepan until tender (about 5 minutes); drain.
Alternate half the apple and squash slices in rows in bottom of a lightly oiled 9x5x3 inch loaf pan.
Sprinkle with currants; layer remaining apple and squash slices on top.
Pour egg mixture over top.
Place pan in larger baking pan; fill with 1 inch boiling water.
Bake at 375 degree F about 45 minutes, or until set.
Cool to room temperature.
Refrigerate covered 2 hours.
Run knife around edge of plate; unmold on a platter.
Slice; serve sauce over slices.
Pour prune juice, water, and ginger over.
Simmer covered 5 minutes.
Drain, pouring liquid into a small mixing bowl.
Stir eggs into liquid.
Cook squash in 1 inch of stock in a covered saucepan until tender (about 5 minutes); drain.
Alternate half the apple and squash slices in rows in bottom of a lightly oiled 9x5x3 inch loaf pan.
Sprinkle with currants; layer remaining apple and squash slices on top.
Pour egg mixture over top.
Place pan in larger baking pan; fill with 1 inch boiling water.
Bake at 375 degree F about 45 minutes, or until set.
Cool to room temperature.
Refrigerate covered 2 hours.
Run knife around edge of plate; unmold on a platter.
Slice; serve sauce over slices.
Chef
