Calabaza En Tacha—Candied Pumpkin
Calabaza En Tacha—Candied Pumpkin > > Calabaza en Tacha (candied pumpkin), is a traditional Mexican pumpkin dish cooked in brown sugar cane syrup, served us a snack, dessert > or breakfast. > (A calabaza is a type of winter squash, with a sweet flavor and very firm > texture) > Also it's one of the traditional foods served for Dia de Los Muertos, or Day of the > Dead. > Super delicious flavorful pumpkin with sweet rich caramel sauce. In the > sauce they use piloncillo (unrefined whole cane sugar) and you can buy it > in a local Mexican grocery store but you can easily exchange it with brown > sugar and molasses. > Serve hot, room temperature or cold depending on your taste and try with milk or ice cream. > I promise you a sweet and spicy "holiday" aroma in your kitchen after > cooking this great Fall dish!
Ingredients
- ~ 1.5 kg pumpkin (cleaned inside but with peel)
- > 500g of brown sugar
- > 6 tsp molasses
- > 6 pcs cloves
- > 1 anise star
- > 2 cinnamon sticks
- > 500 ml of water
- > 1 orange (zest and juice)
Instructions
>
> Cut the pumpkin into medium strips, and then into medium pieces.
> In a large saucepan pour the water, add sugar, molasses, cloves, anise,
> cinnamon, orange juice and zest, and bring to a boil. Add the pumpkin pieces, reduce the
> heat and simmer for about an hour, occasionally mixing carefully the pieces
> of pumpkin. I love the soft pumpkin when it's completely soaked with syrup,
> so I cook it a little longer than necessary. The difference of cooking time also depends
> on the pumpkin variety too, so try the pumpkin while cooking.
> Carefully take the pieces of pumpkin and continue to cook the syrup, about 20
> minutes or until the sauce thickens. Then remove the spices.
> Place the pumpkin pieces on a dish and top with syrup.
>
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