Turkish Pumpkin Dessert with Tahini and Walnuts

Instructions

1. 1

   Peel 800g pumpkin and cut it into 3-4 cm chunks. Coarsely chop 60g walnuts. Place the pumpkin chunks in a wide pot in a single layer, sprinkle 300g sugar evenly over top, cover, and let rest at room temperature for 2 hours until the pumpkin releases its natural juices and sugar dissolves.

2. 2

   Add 100ml water and 4 whole cloves to the pot with the pumpkin and sugar syrup. Place over medium heat until it comes to a simmer, then reduce to low heat, cover, and cook for 25 minutes until the pumpkin chunks are fork-tender. If syrup reduces too quickly, add a splash of warm water.

3. 3

   Preheat the oven to 180°C. Carefully transfer the cooked pumpkin chunks and all the remaining syrup from the pot into a wide baking dish. Bake uncovered for 20 minutes until the liquid reduces and the edges of the pumpkin chunks turn sticky, lightly brown, and caramelized.

4. 4

   Remove the baking dish from the oven using oven mitts and set it on a wire rack. Allow the pumpkin to cool completely at room temperature for 30 minutes. As it cools, the hot sugar syrup will thicken into a glossy, thick glaze coating the pumpkin pieces.

5. 5

   Transfer 2 to 3 cooled pumpkin chunks per portion onto individual dessert plates using a wide spatula, discarding the cloves. Stir 80g tahini well in its jar until smooth, then drizzle about 20g evenly over each portion of pumpkin.

6. 6

   Garnish each plate by sprinkling the coarsely chopped walnuts on top of the tahini drizzle. Serve at room temperature with a dessert spoon for a perfect contrast of soft caramelized pumpkin, rich tahini, and crunchy nuts.