Baked St Albans with Pumpkin & Pear Butter

8 servings
30 min prep time
3 hrs total time

Dip into a baked St. Albans topped with pumpkin and pear butter and five spice roasted pumpkin seeds for a seasonal stress-free fondue  Each bite is a savory sweet melding of flavors!

Ingredients

Pumpkin Pear Butter

2 sugar pumpkins

3 pounds pears, peeled and cored, quartered

1/2 cup firmly packed brown sugar

1/4 cup maple syrup

1 tablespoon ground cinnamon

Pinch of ground nutmeg

1 teaspoon five-spice powder

1 teaspoon lemon juice

Pinch of sea salt

1/4 cup pear cider, pear juice, or apple cider

1 to 2 crocks Vermont Creamery St. Albans

5-Spice Maple Roasted Pumpkin Seeds

2 cups pumpkin seeds, rinsed and dried completely

1 tablespoon olive oil

2 tablespoons maple syrup

sea salt

1 tablespoon 5-spice powder

Directions

  • STEP 1

    Heat oven to 350°F.

  • STEP 2

    Slice pumpkins in half (I slice the cap of the pumpkin off for ease of handling). Scoop out seeds and fibrous guts; reserve. Brush pumpkin halves with oil, and place face down on baking sheet lined with parchment paper. Roast for 45-50 minutes or until fork tender. Let pumpkins cool for 10 minutes. Remove flesh from skin.

  • STEP 3

    Meanwhile, peel, core and quarter pears. Place in a heavy-bottomed saucepan with 1/2 cup water. Cook over medium-low heat, 15-20 minutes or until pears are tender and easily mashable.

  • STEP 4

    Place roasted pumpkin flesh, tender pears with juices, and pear cider in blender and blend until smooth. Put back into pan, along with brown sugar, maple syrup, and spices. Bring to a simmer, then turn heat to medium-low and cook for 30 minutes, using a splash shield to prevent splatters (I put a lid on propped open with a wooden spoon), stirring every 10 minutes to prevent any sticking. Reduce to the thickness you prefer, then stir in lemon juice.

  • STEP 5

    Heat oven to 375°F. Combine cleaned pumpkin seeds, olive oil, 2 tablespoons maple syrup, sea salt and 5-spice powder in bowl. Spread out onto parchment-lined baking sheet. Roast seeds for 20 minutes, stirring and flipping half way through. Keep an eye on them to make sure they don’t burn. Turn off oven, and let seeds sit in oven as it cools.

  • STEP 6

    Heat oven to 400°F. Spoon generous amounts of pumpkin/pear butter on top of St Albans cheese in its crock. Place crock on a baking tray and place in the oven. Bake for 10-15 minutes, until silky soft and melted. Serve with bread, crackers, and fruit.

Le Jus d'Orange

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Le Jus d'Orange

A wedding photographer based in Boston, Betty combined her love of food photography and experimenting in the kitchen to share visually-focused recipe stories over at le jus d’orange. She loves to re-create and share her mother's traditional Chinese recipes, bringing a bit of authentic Shanghai cuisine to readers' virtual feasts. Her recipes are often flavored with Asian touches, as Betty loves to incorporate the ingredients she grew up with into desserts and other dishes to create new flavor profiles. To learn more about Betty, visit her website, betty liu.