Candied Pumpkin
This recipe was created exclusively for Farberware® Cookware by Ericka Sanchez, recipe developer and food blogger at Nibbles & Feasts.
Receta en Español aquí.
Receta en Español aquí.
A quick, sweet pre-Hispanic recipe served in the fall. Customarily served during holiday celebrations or placed on the altars during Dia de Los Muertos as a sweet offering. Serve with milk, cream or vanilla ice cream.
6 Servings
PrintIngredients
1 2-pound sugar pie pumpkin
2 cups water
1 8-ounce piloncillo cone
2 tablespoons orange zest
4 cinnamon sticks
4 star anise
Directions
- 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.
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