Red Wine Poached Pumpkin

Remove the shell and seeds of the pumpkin and cut the flesh into bite-size cubes. Peel the onions and cut into thin rings. Heat 5 tablespoons of oil in a large frying pan and saute the pumpkin, covered, for about 10 minutes, then add the onion and fry for a few more minutes. Deglaze the pan with red wine, bring to the boil, then add another 100 ml (approximately 3 ounces) of water. Add the bay leaves, clove and peppercorns. Add a little salt to taste and let simmer for 10 minutes over medium heat. Add some mint leaves, 1-2 tablespoons of vinegar and 1-2 tablespoons maple syrup just before removing from heat. Season again with salt, then let the pumpkin cool in the sauce.

Serve warm, garnished with mint.