A Jerry James Stone Recipe
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- 1 small Pie pumpkin
- 1 Clove garlic
- 1 cup dry Chardonnay
- 2 cups Brie, outer rind removed and cubed
- 1 tablespoon cornstarch
- 2 tablespoons kirsch
- 1 baguette
- Rub a saucepan with 1 clove of garlic.
- Add 1 cup of dry Chardonnay and 1 tablespoon of cornstarch and warm over a low heat. Do not let the mixture boil.
- Add 2 cups of Brie one handful at a time while slowly increasing the heat. Do not let it boil.
- Turn off heat and finish with 2 tablespoons of kirsch.
- Using a pencil or a sharpie, mark 1 pie pumpkin around the top.
- Carefully carve out the top.
- Scoop out all of the pumpkin seeds and the stringy flesh so that only the meat of the pumpkin is left intact.
- Fill the pumpkin with baguette slices and fondue. Think of it like French Onion Soup – you want enough bread so that it pokes out a bit.
- Place the pumpkin in a baking dish and bake it in a pre-heated oven at 375 degrees for about a half hour. You want the top to form a crust but the pumpkin should still have structure to it.