Sweet Squash Dessert

1. 1

   Remove the skin and seeds from the squash, and cut in to pieces about 2 cm in size but no smaller. Add the squash to a heavy based pan along with the port and sugar and stir to coat the squash pieces thoroughly. Add the cinnamon stick or cassia bark and orange zest, and bring to a simmer without a lid over a med-high heat for about 2-3 mins. Next, turn down the heat to med-low and simmer for about 50-60 mins, stirring every so often with a wooden spoon. It's cooked when the compote is slightly jammy looking and all of the moisture has evaporated.

2. 2

   Set aside to cool slightly while you toast the almonds. Place the flaked almonds in a large heavy based frying pan or shallow pan in a single layer and, over a medium heat toast until they are lightly browned.

3. 3

   Serve the compote with a sprinkling of toasted almonds, a generous helping of mascarpone cream and a dusting of ground cinnamon.

* Per serving · 4 servings · Values may vary.