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Recipes & Entertaining Ideas

Filtering by Tag: Happy Hour

Pumpkin & Apple Spread

Marc J. Sievers

I love filling my refrigerator with lots of fabulous preserves, tapenades, and spreads so I can be ready for a last-minute aperitif and nibble with a friend, neighbor, or even Ryan when I least expect it!  In this case, the newest addition to my refrigerator line-up is my Pumpkin & Apple Spread—an absolutely divine combination of savory and sweet flavors. 

Instead of going through the hassle of using fresh pumpkin, I used canned pumpkin purée instead.  Baking it for a few minutes helps to draw out some of the moisture, leaving you with a thick, luxurious, and spreadable base.  Once the warm purée is mixed with apples that have been sautéed in butter, brown sugar, and other autumn-inspired ingredients, the spread can then be used in so many ways.

My Pumpkin & Apple Spread is perfect for serving alongside cheeses or just piled high onto a cracker with some crème fraîche and fresh thyme leaves.  This brightly-colored spread is also wonderful in the morning on toasted brioche with butter, as a topping for pancakes, or stirred into a hot bowl of oatmeal (trust me, every one of those combinations is fabulous!).  Oh, and don’t forget to warm it up and serve it over your favorite ice cream!


Pumpkin & Apple Spread

Ingredients (makes 2 cups)

  • Pumpkin Purée – 1 can, 15 ounces (not pie filling)

  • Gala Apple – 1 medium, peeled, ½-inch diced

  • Golden Raisins – 1/3 cup

  • Butter – 2 tablespoons, unsalted

  • Light Brown Sugar – 2 tablespoons

  • Cinnamon – ¼ teaspoon

  • Sea Salt – ¼ teaspoon

  • White Pepper – ¼ teaspoon

  • Nutmeg – ⅛ teaspoon

  • Pure Maple Syrup – 1 tablespoon

  • Honey – 1 tablespoon

  • Vanilla – ½ teaspoon, pure extract

  • Black Pepper Water Crackers

  • Crème Fraîche – for garnish

  • Thyme Leaves – fresh, for garnish

Directions

  1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.

  2. Spread the pumpkin purée in an even layer (about 9 x 13) onto the parchment-lined sheet pan. Bake for 15 minutes. Set aside.

  3. Meanwhile, in a 12-inch sauté pan set over medium heat, add the butter. Once hot add the apples, sugar, cinnamon, nutmeg, white pepper, and salt. Cook for 5 to 6 minutes, stirring occasionally.

  4. Transfer the apple mixture into a heat-proof bowl and add the cooked pumpkin, raisins, maple syrup, honey, and vanilla. Stir to combine.

  5. Serve warm or at room temperature.

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