Stuffed Pumpkin with Prunes
One medium sized pumpkin
250 g rice
250 g butter
200 g prunes
100 g raisins
a pound of apples
sugar
cinnamon
Rinse the pumpkin, cut a piece (“dome”) on top, remove the pulp and seeds. Remove the core from the seeds. Boil rice, drain the broth. Rinse with boiled water. Remove the seeds from the prunes. Cut apples in even slices.
Mix everything, add oil, sugar to taste, cinnamon, crushed pumpkin seeds core. Fill an empty pumpkin with the prepared mass, cover the pumpkin with the cut part, put on a frying pan or a baking sheet greased with pork fat and bake over medium heat in the oven. Serve the finished pumpkin to the table with melted butter or sour cream, mayonnaise.
One medium sized pumpkin
250 g rice
250 g butter
200 g prunes
100 g raisins
a pound of apples
sugar
cinnamon
Rinse the pumpkin, cut a piece (“dome”) on top, remove the pulp and seeds. Remove the core from the seeds. Boil rice, drain the broth. Rinse with boiled water. Remove the seeds from the prunes. Cut apples in even slices.
Mix everything, add oil, sugar to taste, cinnamon, crushed pumpkin seeds core. Fill an empty pumpkin with the prepared mass, cover the pumpkin with the cut part, put on a frying pan or a baking sheet greased with pork fat and bake over medium heat in the oven. Serve the finished pumpkin to the table with melted butter or sour cream, mayonnaise.
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