Calabaza en Tacha (Candied Pumpkin)
Servings
6
Prep Time
20 minutes
Cook Time
15 minutes
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.
Ingredients
1 (2 pound) sugar pie pumpkin
2 cups water
1 (8-ounce) piloncillo cone
2 tablespoons orange zest
4 cinnamon sticks
4 star anise
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CIRCULON Symmetry 7-Quart Nonstick Dutch Oven
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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 6.5-quart Farberware 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.