Gem Squash and Apples

Another recipe from Zimbabwe.
4 gem squash
1 lb 450g tart red apples
1 Tblsp caster sugar
1 tsp cinnamon
1 Tblsp lemon juice
Cut the gem squash in half and steam until just tender. Remove the pips. Scoop out the pulp without damaging the skin.
Quarter the apples and remove the core, DO NOT peel them. Cut the apples into small pieces, and pour over the lemon juice. Sprinkle over the sugar and cinnamon.
Add to the pulp and fill the cases.
Bake at 190C, 375F, Gas Mk 5, until the apple is soft.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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