KANSAS CITY, MO — Pumpkin is the flavor of the season, and we are trying out some delicious pumpkin-flavored dishes today with Leonice Ludwig, Executive Chef and Owner of Porto do Sul.
Porto do Sul’s Pumpkin-Coconut Compote
Makes 6 to 8 (1/2-cup) servings
1 (1-pound) sugar pumpkin, seeds removed, cut into 2-inch cubes with skin on
1 cup packed brown sugar
1 tablespoon butter
¼ cup water
1 stick cinnamon
1 cup grated fresh or unsweetened coconut
In a 4-quart Dutch oven, stir together pumpkin pieces, brown sugar, butter, water, cloves and cinnamon stick. Place pan over low heat and cook, stirring occasionally, until pumpkin is falling apart, about 30-45 minutes.
Stir in coconut and continue to simmer pumpkin mixture, stirring occasionally another 10 minutes, or until pumpkin takes on a jam-like consistency.
Remove cloves and cinnamon stick and cool mixture. Roughly chop with a potato masher or pulsing in a food processor fitted with a metal blade to desired consistency. Spoon cooled or room temperature pumpkin mixture into a compote dish and serve. Store pumpkin compote in the refrigerator for up to 1 week.
Other serving ideas: Sweet like a dessert, this compote may also be served with cheese, or as a sweet accompaniment to a charcuterie board or spread on toast.