Pumpkin Honeycomb

Preparation info

  • Difficulty


Appears in


By Ben Shewry

Published 2012

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  • 50 g ( oz) J. Friend & Co. Beechwood Honeydew honey
  • 50 ml ( fl oz) water
  • small pinch of table salt
  • ½ large jap pumpkin (winter squash) (about 3 kg/6 lb 12 oz)
  • 10 g ( oz) freeze-dried apple pieces*


In a bowl, combine the honey, water and salt.

Peel the pumpkin, remove the seeds, and cut the flesh into 4 large slices of 1.5 mm (1/16 inch) thickness and at least 12 cm ( inches) square. Place the pumpkin slices in individual vacuum pouches, divide the honey syrup among the bags and vacuum-pack on 100 per cent for 30 seconds in a chamber vacuum sealer*.

Place the bags in a saucepan of boiling water for 30 seconds. Remove the bags from the pan and refresh in iced water for 1 minute.

Remove the pumpkin from the bags and drain on paper towel. Trim each slice so it’s about 10 cm (4 inches) square. Lay the pumpkin slices on a flat tray.

When ready to serve, grate the freeze-dried apple over each slice until it is completely covered. Gently press a honeycomb stencil (see Note) into each slice, then lift it off to leave a honeycomb pattern — this step must be done at the last second.