Baby Gems with a Prune, Honey and Coconut Filling

gluten-free & yeast-free

This recipe is ideal when entertaining guests

8 to 10 raw baby gem squash, tops removed and centres scooped out
1 tablespoon (15 ml) butter
¼ cup (60 ml) honey
¼ cup (60 ml) coconut

½ cup (125 ml) prunes, pitted and finely chopped (raisins or sultanas may be used)

Method

1. Pre-heat the oven to 180°C.
2. Gently melt honey and butter in a saucepan.
3. Remove from heat.
4. Add the coconut and prunes and stir well.
5. Place the prune mixture into the hollowed out baby gems.
6. Place the tops onto the stuffed baby gems and bake for 25 – 30 minutes or until cooked through.

Tip

Lightly steam the remaining scooped out centres; add to mashed potato or serve on its own.

Optional Extra

This filling can also be used to make old fashioned tartlets. Add 1 beaten free-range egg to the prune mixture and fill pre-baked tart cases and bake at 180°C for 15 minutes.

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