In a saucepan, boil the port and cider vinegar together until reduced by half.
In a skillet melt the butter and saute the onion until translucent.
Add the dried fruit, honey, and apples to the skillet and stir to blend.
Pack the cavity of the pumpkin with this mixture, then pour the port-cider vinegar mixture over the filling.
Put the lid back on the pumpkin and bake in a 350? oven for 45-60 minutes, or until the compote is bubbling and the pumpkin is tender.
To serve, spoon out both pumpkin flesh and compote into glass dishes.
Ingredients:
1 cup port wine
1 cup cider vinegar
1/2 cup butter
1 medium onions, chopped
3/4 cup dried tart cherries
3/4 cup dried apricots, snipped into pieces
3/4 cup chopped dates
1/3 cup honey
2 tart apples, cored,peeled,and chopped
1 small pumpkin, seeds removed and lid reserved
Steps/Methods:
In a saucepan, boil the port and cider vinegar together until reduced by half.
In a skillet melt the butter and saute the onion until translucent.
Add the dried fruit, honey, and apples to the skillet and stir to blend.
Pack the cavity of the pumpkin with this mixture, then pour the port-cider vinegar mixture over the filling.
Put the lid back on the pumpkin and bake in a 350? oven for 45-60 minutes, or until the compote is bubbling and the pumpkin is tender.
To serve, spoon out both pumpkin flesh and compote into glass dishes.
