This is a fantastic thanksgiving recipe with cranberry sorbet and pumpkin spiced puree. I topped it with young coconut
I've been way behind on doing my blog, but here is a recipe that I made recently with the inspiration coming from Thanksgiving, and from the world famed 3 star michelin restaurant Addison Restaurant in San Diego.
I recently had the opportunity to eat at this relais chateux property and had a palette cleanser of cranberry sorbet recipe and orange ( a classic combination). This triggered me to pair together pumpkin and cranberry (another classic combination).
Here I made the cranberry sorbet and made a pumpkin spiced puree. I had a the meat of a young coconut on hand as well and thought it would be a wonderful addition and twist to this classic pairing. The results were a big hit. Use the ice cream maker from Sur La Table for this amazing recipe.
I originally served the pumpkin puree warm to give a contrast between the hot and cold, sweet and sour flavors. Again a great dessert or pre dessert for any meal. This was a great alternative the normal recipes during the thanksgiving holiday. Here is the recipe I hope you enjoy!
"Thanksgiving" Cranberry, Pumpkin, and Coconut
- 3 lb pumpkin ((pie variety) or 32 cups of pumpkin puree)
- 8 oz mascarpone
- 2 cups water
- 1/2 cup orange juice
- 1 tbsp orange (zest)
- 1 tsp cinnamon
- 1 tsp garam masala
- 1 pinch nutmeg (and allspice)
- 1 cup light brown sugar
- 1/4 tsp salt
- 1 lb cranberries
- 1 cup orange juice
- 1 1/2 cup water
- 1 1/2 cup sugar
- 2 tbsp inverted sugar
- 2 tbsp glucose
- 2 tbsp orange patron liquor
- 1 pinch salt
- 1/3 cup coconut ((young meat juilenned))
- 2 tbsp chocolate mint
For the Pumpkin Puree
Preheat oven to 400 degrees,
Cut pumpkin in half, remove seeds, drizzle with olive oil and salt. Place pumpkin cavity down on a sheet pan lined with parchment. Place in the oven for about an hour or until fully tender.
Scoop out pulp and place in a pot with the remaining ingredients. Cook for 10-15 minutes and then place in a vitamix and puree until smooth. If it is a little thick just add a little water. Set aside and keep warm.
For the Cranberry Sorbet
Place all the ingredients into a pot and cook for 10-15 minutes until the cranberries become tender. Pour into a vitamix and puree. (strain if you want completely smooth). Cool completely on ice and then spin in a ice cream maker.
Serve warm pumpkin purée in a small bowl. Add a scoop of cranberry sorbet, top with coconut pieces and garnish with chocolate mint. Serve and enjoy!