Poached Pumpkin Dessert

When I was a kid, it was our family ritual to go for a dinner at the Kalender Orduevi by the Bosphorous. Orduevi is a military owned and run social compound, accommodating a restaurant, hairdresser, game room, function rooms and a swimming pool, exclusive for the military personnel and their families. I would always finish the night off with kabak tatlisi, chunks of pumpkin poached in a very sweet syrup, served with crushed walnuts and kaymak (a very thick cream made by heating full-cream cow's milk in a water bath and cooling in shallow pans) on the side. 

I am not big on desserts as I can never go past one or two bites before I have a sugar overload on my taste buds. So whenever we order a dessert, I have a bite or two and pass the rest of the plate to my husband who ends up eating mine as well as his.

But put a plate of ayva tatlisi (poached quince dessert), kunefe (shredded dough strips baked with cheese and served with syrup and crushed pistachio nuts) or kabak tatlisi (poached pumpkin dessert), in front of me and I instantaneously turn into an overprotective mother guarding her child from any imminent danger. In that moment, my husband knows better than to ask if he can have a taste.

Unfortunately, the first two are a little harder to be easily available to a real foodie as he or she would know to wait for quinces to be in season for the perfect tasting ayva tatlisi and only order kunefe at the specific restaurants that do it justice. 

But kabak tatlisi is so easy and effortless to make that it is practically fool proof and can be enjoyed any time of the year. The only crucial thing is to get the softness and sweetness right and that mostly comes down to personal preference. I prefer mine not too sweet so I can still taste the pumpkin and not overcooked so it retains its shape and texture.

So when being continents apart my family becomes unbearable, I make a small batch of kabak tatlisi to help me cope with the longing. With the first mouthful I am 12 again, ordering my dessert seated at a table adorned by sigara boregi (fried cheesy rolls), haydari (tzaziki), midye tava (tempura mussels) and karisik izgara (mixed grilled meat). My dad is telling us the story of how he and mum first starting dating, mum is protesting that "it was the other way around" and we are all laughing heartily, without a worry in the world, apart from the anticipation for the arrival of my dessert.


Kabak tatlisi (Poached Pumpkin Dessert) 

Ingredients:

1 kg pumpkin* (preferably jarrahdale)

500 gr sugar

1/2 cup water

1/2 cup crushed walnuts (to serve)

Here is how:

* The quantity is after the pumpkin is peeled and deseeded. I buy a 1,3 kg pumpkin to end up with a 1 kg prepared pumpkin. 

Peel and deseed the pumpkin and cut into thick chunks.  I cut them into long thick slices and then cut each slice in half. 

Place the pumpkin in one single layer in a heavy based pan. Pour over the sugar and water and cook over very low heat for about 20-35 minutes until all the sugar has melted and the pumpkin pieces are soft when pricked with a fork. The pumpkin will also release some water and you will end up with a syrup that covers the pumpkin pieces.

Turn off the heat and leave them to cool with the lid off. It can be refrigerated up to one week. 

Before serving, place the pumpkin pieces on a plate, drizzle with a little syrup and top with crushed walnuts.

Traditionally, it is served with walnuts but you can also try it with crushed pistachios. If you want to overindulge have some vanilla ice cream on the side or kaymak if you know a good Turkish or Greek delicatessen that sells it.

Afiyet Olsun!