Ingredients
Serves 6
1 Japanese pumpkin, skinned and deseeded, keep the 2 sides intact
Stock syrup:
600 g sugar
600 g water
10 cloves
12 smashed cardamom pods
2 vanilla beans, split and scraped
Candied walnuts:
200 g walnuts
150 g sugar
50 ml dark rum
Tahini for serving (available from most supermarkets or health food shops)
Method
Place stock syrup ingredients into a large saucepan and bring to the boil. Add pumpkin and cook until soft but still holding shape.
Remove this from the heat and transfer into a large container. Place in the fridge to chill, covering the pumpkin with the syrup.
Soak for at least 24 hours to allow the pumpkin to take on the flavour of the syrup
After 24 hours take the pumpkin out of the syrup and place in the freezer until solid.
When ready to serve, place plates in the freezer for 10 minutes prior to serving
Shave the pumpkin with a sharp knife and place onto cold plates as desired
Drizzle with tahini and sprinkle with the candied walnuts (violets can also be added for garnish if desired).
To make candied walnuts:
Chop walnuts into small pieces. Place a wide based saucepan on the heat and warm the nuts.
Add in half the sugar and stir through the nuts. As this starts to caramelise, add in the rest of the sugar.
Once the nuts are coated and the sugar is a nice golden colour, add in the rum (being cautious as the steam is hot). Mix in the rum until the nuts are fairly loose and not clumped together.
Place nuts on silicone paper and allow to cool down and crisp up.
Once cold, place in an air tight container and use when needed