I've been way behind on doing my blog, but here is a recipe that I made recently with the inspiration coming from Thanksgiving and from the world famed Addison Restaurant in San Diego.  I recently had the opportunity to eat at this relais chateux property and had a palette cleanser of cranberry and orange ( a classic combination).  This triggered me to pair together pumpkin and cranberry (another classic combination).  Here I made the sorbet and made a pumpkin spiced puree.  I had a the meat of a young coconut on hand as well and thought it would be a wonderful addition and twist to this classic pairing.  The results were a big hit.  I originally served the pumpkin puree warm to give a contrast between the hot and cold, sweet and sour flavors.  Again a great dessert or pre dessert for any meal.  This was a great alternative the normal recipes during the thanksgiving holiday.  Here is the recipe I hope you enjoy!

Cranberry and pumpkin 

1 small pumpkin (pie variety) roasted for an hour (3lb roughly)
8oz mascarpone
2 cups water
1/2 cup orange juice
1 orange zested
1 tsp cinnamon
1 tsp garahm masala
1 pinch of allspice and nutmeg
1 cup pack light brown sugar

Cranberry sorbet
1 lb cranberries
1 cup orange juice
1 1/2 cup water
1 1/2 cup sugar
2 tbsp inverted sugar
2 tbsp of glucose
2 tbsp of orange patron
Pinch of salt

Meat from 1 young coconut cut julienned

Chocolate mint to garnish

For the pumpkin puree,

Preheat oven to 400 degrees,

Cut pumpkin in half, remove seeds, drizzle with olive oil and salt.  Place pumpkin cavity down on a sheet pan lined with parchment. Place in the oven for about an hour or until fully tender.  Scoop out pulp and place in a pot with the remaining ingredients.  Cook for 10-15 minutes and then place in a vita mix and puree until smooth.  If it is a little thick just add a little water.  Set aside and keep warm.

For the Cranberry sorbet,

Place all the ingredients into a pot and cook for 10-15 minutes until the cranberries become tender.  Pour into a vita mix and puree.  (strain if you want completely smooth).  Cool completely on ice and then spin in a ice cream maker.  

To finish,

Serve warm pumpkin purée in a small bowl. Add a scoop of cranberry sorbet,  top with coconut pieces and garnish with chocolate mint.  Serve and enjoy!