Marina's Stuffed Pumpkin

Marina's Stuffed Pumpkin
Categories: Desserts, Ethnic, Russian, Vegetable, Fruit, Side dish
Yield: 8 Servings

4 lb Pumpkin
1 1/2 c Long-grain rice
2 ea Tart cooking apples peeled cored & diced
1/2 c Golden raisins
1/2 c Dried sour cherries
8 tb unsalted butter melted
Sugar to taste
3/4 ts Ground cinnamon
Salt to taste
1/4 c Hot water

*NOTE: This spectacular stuffed pumpkin can be the centerpiece of your Thanksgiving table.

Cut stem end of pumpkin as if you were about to carve a jack` o'lantern.
Set "lid" aside .
Remove insides of pumpkin & discard or save to roast & snack on.
Use a grapefruit knife or large spoon to scoop out pumpkin flesh.
Remove as much as you can without piercing skin.
Chop flesh then set aside.
Bring 3 qts of salted water to boil.
Add rice then cook over high heat covered until almost done.
Drain well.
Meanwhile, pre-heat oven to 325 deg-F.
Combine, pumpkin, partially cooked rice, raisins, dried sour cherries & melted butter.
Season with sugar, salt & cinnamon.
Spoon stuffing loosely into pumpkin.
Sprinkle with hot water then replace "lid" tightly.
Place on baking sheet then bake till pumpkin is tender to a point of a knife for about 2 hrs.
Cut into wedges & serve.