Candied Pumpkin with Walnuts
Fasting Recipes Desserts Budget Recipes Vegetables Gluten-Free Recipes Turkish
Pumpkin simmered in its own juice and sugar. The flavors don't get diluted - the pumpkin releases enough liquid so no water is needed. I used the same pumpkin with gray-green skin and intense orange flesh that I use for baked pumpkin.
Ingredients
1 kg pumpkin flesh
250g sugar
1 clove
1 piece (1 cm) cinnamon stick
1 tablespoon lemon juice
ground walnuts (or ground pistachios)
How to prepare candied pumpkin with walnuts
- Cut the pumpkin into pieces approximately 3-5 cm. You need 1 kg of cut flesh - about 2 slices from a larger pumpkin will be enough.
- Put the pumpkin pieces in a pot and cover with sugar. Put the lid on and refrigerate until the next day, stirring 2-3 times when you remember. The next day, the sugar should be completely melted and the pumpkin should be almost covered in its own juice.
- Place the pot on the heat, add the lemon juice, clove, and cinnamon. Bring to a boil then reduce heat to low. Simmer for approximately 30 minutes without stirring the pot. After this time, check if the pumpkin is cooked. The syrup should have reduced a bit.
- Turn off the heat, put the lid on the pot, and let the pumpkin cool in the syrup. After a few hours, you'll see that the pumpkin has absorbed a lot of syrup and darkened in color.
- Store in the refrigerator. For serving, arrange the pumpkin pieces on a plate (one by one, carefully as they're fragile) and pour the syrup over them (if the syrup seems too thin, you can simmer it for 2-3 minutes to reduce it). Sprinkle with ground walnuts only at serving time.
Pumpkin with sugar
Next day, almost covered in juice
Pumpkin simmered in syrup
Cooled pumpkin, absorbed part of the syrup
Candied Pumpkin with Walnuts
