Saturday, November 1, 2008

Calabaza en Tacha

Candied Pumpkin


  • 1- 4 to 5 lb pumpkin
  • 8 cinnamon sticks
  • Juice of 1 Orange
  • zest of one orange
  • 4 cups water
  • 1 3/4 cup dark brown sugar
  • 1/4 cup molasses.

Directions: Cut off the stem off of the pumpkin and cut the pumpkin in half. Scrape out the seeds and stringy mess. Now, cut each piece in half lengthwise again and repeat until you have 8-10 long pieces of pumpkin. Cut the skin off of each piece (or not) and then cut the flesh into approximately 1 to 2-inch pieces. Place into a large saucepan and bring sugar, molasses, orange juice, orange zest, cinnamon sticks and water to a boil. Carefully add in pumpkin pieces and reduce to a simmer. Simmer for approximately 2 hours or until pumpkin is fork tender and the rest of the ingredients have reduced to a thick glaze. Remove from heat and let cool to room temperature before serving. You can serve with cream if you like

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