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Baked chayote pumpkin with rose filling. (Chayote relleno)

Desserts (cold)
Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Baked chayote pumpkin with rose filling. (Chayote relleno)

1.25dlAlmond pulp slipped
1.5dlSweet sherry
1.5tspGround nutmeg
10dlCrumbled sponge cake
2.5dlRaisins
200gSugar
3Eggs
3Chayotes pumpkin approx. 13 cm. long and 8-10 cm in diameter

Instructions for Baked chayote pumpkin with rose filling. (Chayote relleno)

To prepare the Baked chayote pumpkin with rose filling. (Chayote relleno) recipe, please follow these instructions:

Felt chayotes pumpkins (generally Danish pumpkin can be used). Place the pieces in a saucepan and pour so much water that they are covered. Put on a lid and let them cook at low heat approx. 30 minutes (or until they are tender). Once they have cooled, the cherries are removed and they are hollowed out, leaving only a thin layer of meat left in them.

Mash the meat in a bowl until it is even. Add the battered eggs, sherry and muskat at a time. Bring raisins, sugar and cakes and whip it all together. It must have the same consistency as a thick mashed potato. Is it too thin to add more cake crumbs.

Fill the pumpkin shells with the dough and sprinkle the almonds. Put them on a plate and bag them for approx. 15 minutes at 170 degrees C (low heat) until the filling is golden upstairs.

Eat them warm or cold.

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