Sweet Preserved Pumpkin

Name: Sweet Preserved Pumpkin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons allspiece berries, bruised; 2 kilograms Mexican brown loaf sugar (panela or piloncillo) or 3 1/2 pounds (about 8 cups) dark brown sugar; 1 6-inch piece canela; 3 kilograms pumpkin; 118 milliliters cal (slaked lime)

Need a gluten free, fodmap friendly, and vegan condiment? Sweet Preserved Pumpkin could be an amazing recipe to try. This recipe makes 12 servings with 573 calories, 3g of protein, and 0g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of allspiece berries, pumpkin, canela, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cut the pumpkin into 6 equal wedges.

Ingredients you will need

Pumpkin

Remove and discard the seeds and stringy pulp, then cut each wedge in half crosswise. Prick the rind all over with the tines of a fork to help the slaked lime solution and sugar penetrate.

Ingredients you will need

Seeds

Sugar

Lime

Beef

Pour 5 quarts cold water into a stainless-steel or heavy-duty plastic bucket.

Ingredients you will need

Water

Add 1/2 cup of the slaked lime and stir with a wooden spoon to dissolve thoroughly. Taste the solution; it should have a noticeably astringent "bite." If not, stir in more lime a tablespoon at a time.

Ingredients you will need

Lime

Equipment you will use

Wooden Spoon

Add the pumpkin wedges and loosely cover the bucket.

Ingredients you will need

Pumpkin

Let stand overnight (about 10 hours) in a cool dark place.

The next day, remove the pumpkin and rinse well under cold running water. The texture should now be firm.

Ingredients you will need

Pumpkin

Water

Prepare a large heatproof earthenware vessel or non-reactive stockpot. You have to make a sort of prop in the center to lean the pieces of pumpkin against. For flavor as well as support, use the optional chunks of sugarcane placed together in a bunch. Or simply place one of the curved pieces of pumpkin in the center. In either case, rest the wedges of pumpkin, skin side out, against the supporting "platform," arranging them like petals coming out from the center.

Ingredients you will need

Pumpkin

Equipment you will use

Pot

Using a hammer, break up the loaf sugar into small pieces (no larger than 1/2 inch) and scatter over the pumpkin.

Ingredients you will need

Pumpkin

Sugar

Add the allspice and canela.

Ingredients you will need

Allspice

Add enough water to cover the pumpkin by 2 inches. Bring to a boil over high heat; cover the pot loosely and simmer over very low heat for 5 hours.

Ingredients you will need

Pumpkin

Water

Equipment you will use

Pot

Remove from the heat and let stand overnight, uncovered or just loosely covered.

The next day, return the pumpkin to a simmer over low heat and cook for 5 hours.

Ingredients you will need

Pumpkin

Let stand again overnight. On the third day, return to a simmer; this time any remaining syrup should be absorbed after 2 to 3 hours. Watch very closely as the syrup disappears, since the dish tends to scorch easily at this point.

Ingredients you will need

Syrup

Let cool completely before serving; it will keep in the refrigerator, tightly covered, for up to 1 week.

Cal is sold as "slaked lime" at pharmacies and building-supply stores in the U.S. One ounce equals about 1/4 cup.At herb and spice stores, ask for "soft-stick cinnamon" or "Ceylon cinnamon." This is our canela.

Ingredients you will need

Cinnamon