Sweet pumpkin purée

Sweet pumpkin purée

Doce de abóbora

By
From
This is Brazil
Serves
6
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
1kg pumpkin
440g sugar
1 cinnamon stick
4 cloves
45g coconut, freshly grated, (see glossary)

Method

  1. Peel the pumpkin, remove the seeds and cut the flesh into 5 cm chunks.
  2. Combine the sugar, cinnamon stick and cloves with 250 ml water in a large heavy-based saucepan. Simmer over a low heat, stirring occasionally, for 3 minutes, or until the sugar has dissolved. Add the pumpkin and cook, stirring occasionally to prevent it sticking to the base of the pan, for 40–45 minutes, or until the pumpkin begins to lose its shape and the syrup is thick and sticky.
  3. Remove from the heat and stir in half of the coconut. Set aside to cool.
  4. Serve the pumpkin purée chilled or at room temperature, sprinkled with the remaining coconut. Refrigerate any remaining purée in an airtight container for up to 2 weeks.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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