This delicious recipe was inspired by the compote-like dessert Doce de Abobora, which is native to Portugal. The original recipe is quite sweet and jammy, consisting pumpkin and sugar with the occasional addition of spice or coconut. My version uses less sugar but more of the Portuguese good stuff, a splash of Port wine and a hint of orange zest. Although it looks very autumny, it's equally good in spring or summer.

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