Smoked Pumpkin with Maple Syrup

Name: Geräucherter Kürbis Ahornsirup
Total time: 1 h
Cuisine: Deutsche Küche
Ingredients: 60 ml Ahornsirup (Grad A dunkel); 30 g Butter (geschmolzen); 5 g Zimt (gemahlen); 2 g Muskatnuss (gemahlen); 8 g Speisesalz; 4 g Schwarzer Pfeffer (grob gemahlen)

GlazeOtherHot SmokingEasy1.5-2.5 hrs88-92 °C110-130 °CApple + Maple

Pumpkin wedges are coated with a sweet-spicy maple syrup glaze and slowly hot smoked until they caramelize and form a golden-brown crust. The mild smoke from fruit wood wonderfully enhances the natural sweetness of the pumpkin. This recipe is excellent as an autumn side dish or dessert.

Ingredients(for 1 kg)

Maple syrup (Grade A dark)60 ml

Butter (melted)30 g

Ground cinnamon5 g

Ground nutmeg2 g

Salt8 g

Black pepper (coarsely ground)4 g

Instructions

Preparation

15 minutes

Cut pumpkin into 3-4 cm thick wedges, remove seeds. Mix glaze from maple syrup, melted butter, cinnamon, nutmeg, salt, and pepper and spread evenly on the pumpkin wedges.

Smoking with Glaze

90-120 minutes

Preheat smoker to 110-130 °C. Place pumpkin wedges on the grate and smoke with apple and maple wood. Brush with remaining glaze every 30 minutes until a core temperature of 88-92 °C is reached.

Final Caramelization

5-10 minutes

Increase smoker temperature to 160 °C and caramelize the pumpkin for 5-10 minutes until the glaze is dark golden and slightly crispy. Serve hot.

Pro Tip

Reapply the maple syrup glaze every 30 minutes to achieve a particularly thick and glossy caramel crust.

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