yield: 6-8 SERVINGS
Recipe Note: The below recipe is for a 2.5 lb cushaw. It is sometimes hard to find a cushaw that small. If you are unable to find a small cushaw, use half for this recipe and freeze the rest for use at a later date.
- 2.5 lb Cushaw, cored, peeled, and sliced
- 2 teaspoons cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 3/4 cup brown sugar
- 6 tablespoons unsalted butter, sliced
- 3/4 cup heavy whipping cream
- 1/4 cup half & half
- Preheat oven to 400 degrees.
- Coat an oven safe glass dish with butter or a non stick spray. Arrange cushaw slices into an even, flat layer along the bottom of the dish. You do not want the cushaw slices packed in too tightly. Leave a little wiggle room for cream along the sides of each slice.
- Give each cushaw slice a heavy sprinkle of cinnamon. Then follow up with some fresh grated nutmeg. Lastly, sprinkle the brown sugar all around the pan. Don't worry about being precise, just make sure each piece is brown sugared!
- Lay the butter slices on top of each slice of cushaw. Larger pieces get two slices of butter....smaller pieces get 1. And your personal piece you already picked out gets 3 slices of butter.
- Pour the heavy cream around the edges of the pan...and then come back a second time and do another round with the half & half. The liquid will come up to about half way up the sides of the cushaw.
- Cover the dish with foil and bake for 1 hour, or until incredibly tender when pierced with a fork. Then remove the foil and bake for 10 minutes more. Serve immediately.