Candied pumpkin

Candied pumpkin

By
From
Best Kitchen Basics
Serves
8
Photographer
Petrina Tinslay

I first came across this recipe from a chef from Argentina, where it is a home staple. I thought it delicious and unusual and it may have made the menu. It dropped out of sight for a while until we had a young Turkish chef cook for us. He made it as a dessert snack but explained they (the Turkish people) actually ate it for breakfast. I couldn’t stop eating it. The sweet and sour flavour with an almost beguiling crunch ended up causing me to get my hand slapped as I reached for more. We did have customers to serve.

Ingredients

Quantity Ingredient
430g lime powder, (builder's hydrated lime)
1 large butternut pumpkin
2.7kg caster sugar
15g citric acid

Method

  1. Carefully mix the lime powder with 5 litres water. Place in the refrigerator overnight. The lime will sink to the bottom of the container.
  2. Decant the water and discard the lime sludge.
  3. Peel the pumpkin, cut it in half and use a large spoon to remove the seeds. Cut the pumpkin into even-sized pieces, about 3 cm.
  4. Place the pumpkin in the lime water and leave overnight.
  5. In a large saucepan, bring 3.5 litres fresh water and the sugar to the boil. Remove from the heat and cool to room temperature.
  6. Put the pumpkin in a saucepan and cover it with the sugar syrup. Ensure the pumpkin is completely covered. Cook for 2½ hours on a low simmer. Do not let the syrup boil. Every 30 minutes, remove the pumpkin from the syrup with a slotted spoon, drain for 2 minutes, then return it to the syrup.
  7. After 2½ hours, add the citric acid and cook for another 2 minutes.
  8. Remove from the heat and cool the pumpkin in the syrup in the refrigerator.
  9. Before serving, allow the pumpkin to come to room temperature and then drain off any excess syrup.

Note

  • Builder’s lime can be purchased at any hardware store.
Tags:
best
kitchen
basics
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pei modern
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