Mini Pumpkin Stewed with Balsamic Vinegar

Início Recipes Mini Pumpkin Stewed with Balsamic Vinegar

Perfect accompaniment to both fish and meat dishes.

Ingredients

2 spoons of brown sugar

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1/2 tablespoon of sea salt

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2 star anise
2 sprigs of mint, + chopped fresh mint to finish
juice of a lemon
juice of an orange
8 Tellicherry black peppercorns

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4 mini pumpkins, halved and seeded
4 tablespoons of Balsamic Vinegar

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Preparation Method

Bring a pan with plenty of water to the boil. Add the sugar, salt, star anise, mint sprigs, lemon and orange juice and the zest and pepper.
Add the pumpkins cut in two (base and lid).
Let it cook on low heat to prevent them from breaking and check the doneness with the tip of a knife. 15-20 minutes for the basics and 10 minutes for the hats.
Drain and lightly tap the pumpkin pieces. Place the bases on 4 plates and sprinkle with a spoonful of balsamic vinegar.
Add the chopped mint and close with the hat. Let it rest and serve warm.

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