1 2-pound sugar pie pumpkin
2 cups water
1 8-ounce piloncillo cone
2 tablespoons orange zest
4 cinnamon sticks
4 star anise
- Slice pumpkin in half; remove seeds and stringy flesh. Slice into 1 1/2-inch slices.
- Heat water, piloncillo, zest, cinnamon and star anise in Farberware Buena Cocina 6.6-Qt Caldero over low-medium heat. Stir until piloncillo dissolves and turns into a thin syrup.
- Add pumpkin slices to syrup and cook for 10 minutes or until pumpkin is tender and darkens in color.
- Transfer to serving plates. Drizzle with syrup and serve.