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Stuffed Baby Pumpkins
from the kitchen of Sharmagne Leland-St. John

6 baby pumpkins
Kosher salt
Freshly ground black pepper
2 Granny Smith apples
2 Bosch pears
3/4 cup dried cranberries
1/2 cup maple syrup

Core and dice the apples and pears into small cubes.
Mix together with the dried cranberries. Add the maple
syrup and mix well. Cut off and reserve the tops of the
pumpkins as you would for a Jack-o-Lantern. Scoop
out the seeds and pulp. Sprinkle the insides liberally
with the salt and pepper. Place the pumpkins side by
side in a greased glass baking dish. Fill each pumpkin
with the fruit/syrup mixture. Place the tops back on
and slip the baking dish into a preheated 350 degree
oven for 30 to 40 minutes until tender. When eating,
scoop out bits of the pumpkin along with the fruit.


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