CRANBERRY MARMALADE
4 tb Sugar Syrup
1 tb Orange zest
2 tb Grand Marnier
1 Vanilla bean; split and
-scraped
1 Cinnamon stick or pinch of
-ground
; cinnamon
1/4 ts Ground nutmeg
8 oz Fresh cranberries
-PIE FILLING-
2 c Pumpkin puree; preferably
-made
; with fresh pumpkin
1 c Dark brown sugar
1 ts Ground ginger
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground cloves
1 pn Salt
1 pn Ground white pepper
4 Eggs; lightly beaten
1 1/2 c Heavy cream
3 tb Bourbon
Preheat the oven to 375 degrees F.
Roll out the dough and line a 10 x 1-inch flan ring or a 10-inch shallow
pie dish. Trim the edges and refrigerate for 30 minutes. Line with
parchment paper and fill with pie weights or beans. Bake 15 minutes, remove
the paper and beans, and bake 10 minutes longer.
Meanwhile, prepare the cranberry marmalade: In a stainless steel saucepan,
combine the sugar syrup, orange zest, Grand Marnier, vanilla bean, cinnamon
stick and nutmeg. Bring to a boil, reduce the heat, add the cranberries,
and simmer for 3 to 5 minutes, until the berries are softened. Cool and
remove the vanilla bean and the cinnamon stick. Spread the mixture in a
thin layer over the bottom of the pre-baked tart shell.
Prepare the filling: In a large bowl, combine the pumpkin puree, sugar,
ginger, cinnamon, nutmeg, cloves, salt and pepper. Whisk in the eggs,
cream, and bourbon and mix well. Pour into the tart shell.
Bake 35 to 40 minutes, until the filling is firm to the touch.
Serve with ice cream of your choice.
Serves 12
From Wolfgang Puck: Adventures in the Kitchen (Random House Publishing).
Spencer Christian’s Wine Selection:To accompany pumpkin pie, I recommend
Taylor Fladgate LBV port.
Yields
1 servings