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Pumpkin Stuffed with Millet and Fruit

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2 cups (500 mL) raw millet
1 cup (250 mL) raisins
Sherry (for soaking raisins)
1 large pumpkin, about 14 inches (35 cm) in diameter
3 oz (80 g) butter
3/4 lb (1/3 kg) apples, peeled and sliced
3/4 lb (1/3 kg) pears, peeled and sliced
3/4 cup (187 mL) slivered almonds
1/2 cup (125 mL) dried apricots, chopped
4 Tbsp (20 mL) mild honey
1/2-1 tsp (2-5 mL) cinnamon
1/2 tsp (2 mL) nutmeg
1/2 tsp (2 mL) mace
1/2 tsp (2 mL) allspice
1/2 tsp (2 mL) cardamom
1/2 tsp (2 mL) black pepper
sea salt to taste

Cook millet. Soak raisins in sherry, draining after 30 minutes. Cut out top of pumpkin and remove all seeds and strings. Using a spoon, carefully scrape out a layer of the flesh from the inside of the pumpkin. Remove about one pound and dice. Steam until tender, about 10 minutes, and set aside.

Heat two tablespoons of butter in a large, heavy frying pan and saut?pples, pears, almonds and apricots about five minutes. Add two tablespoons honey, spices, cooked millet, steamed pumpkin and sea salt to taste and cook together another few minutes, stirring. Remove from heat.

Melt remaining butter and stir in remaining honey. Add a little cinnamon and brush inside of pumpkin with this. Spoon filling into pumpkin and replace lid. Place on an oiled baking sheet or in a large baking dish and bake one hour at 375°F. Place on a large serving platter, surround with flowers and serve.

Source: alive Magazine (pre-2000)

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