[Sca-cooks]OOP Pumpkin Cordial: was Nicholas Flamel

[Sue Clemenger]

Dunno, actually, although we use raw fruit for other cordials.
I think I was mostly staying away from any cooked-ness or mashed-ness 
because of the whole fiber thing.  I'd think it'd be difficult to strain 
adequately, and maybe the pumpkin would hold together better if raw? and 
hence be easier to remove from the alcohol?
--maire

Robert Downie wrote:

> I wonder if raw pumpkin would taste quite right?  I'd be tempted to try
> roasting it first maybe even with a touch of pumpkin pie spice and brown
> sugar) before soaking them in brandy.  Somewhat related, quite a while back
> someone posted a recipe for pumkin juice.  It involved cutting the top off a
> pumpkin, scooping out the seeds and filling it with water and sugar, topping
> it off every week for a couple of months.
> 
> Faerisa