Chayote Relleno

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Title: CHAYOTE RELLENO
Categories: Desserts, Mexican
Yield: 6 servings

3 sm Chayotes (about 6 ounces
-each)
1/2 c Almonds
1/2 c Sugar
3 Eggs
1 tb Brandy
1 ts Vanilla
2 tb Milk or cream
1 pn Nutmeg
1 1/2 c Sponge cake or pound cake,
-crumbled into fine crumbs,
Plus 2 tablespoons for
-topping (see note)
1/2 c Golden sultana or black
-raisins
3 tb Slivered almonds
1 c Softly whipped cream, barely
-sweetened

This is a use for chayote that I would never have thought of, but it sounds
really good.

I love to shock people with the unexpected, such as serving these stuffed
chayote shells for dessert. In this recipe, chayote's delicate texture and
taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge
cake to make an elegant pudding-like filling for the pale-green shells.
They are abso- lutely delicious and something you might have been served in
one of the fine old households of colonial Mexico.

Cut the chayote in half lengthwise and steam for 35 minutes, or until just
tender. Do not overcook--you don't want the shells to collapse when you
scoop them out.

Meanwhile, combine the almonds and sugar in a food processor and grind
until the almonds are fairly fine.

Preheat oven to 375 degrees F.

When the chayote is cooked and cool enough to handle, remove the seed, and
scoop out the pulp, leaving a 1/2-inch-thick shell. Set aside.

Place the chayote pulp in the processor with the ground almonds; add eggs
and process to a puree. Add the brandy, vanilla and milk or cream. Blend.
Pour mixture into a bowl and stir in nutmeg, cake crumbs and raisins.

Spoon the pudding mixture into the chayote shells (you will have about 1
1/2 cups left over) and place them in a greased baking dish. Sprinkle
slivered almonds and reserved cake crumbs over the tops. Bake stuffed
shells for 30 minutes. Pour remaining pudding mixture into a greased loaf
pan and bake for 25 minutes.

Serve warm, topped with whipped cream.

Serves 6 lucky people. (The pudding loaf serves 4.)

Note: I cheat and buy a frozen pound cake to use for this recipe.

PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat (7 g
saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber.

From an article by Jacquiline Higuera McMahan in the San Francisco
Chronicle, 6/2/93.

Posted by Stephen Ceideburg

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