Candied Pumpkin

Being that we are headed to the Fall season I just wanted to share one of my favorite things to make. I normally make it for Samhain/Dia de los Muertos treat. Hope you try it out and like it.

Calabaza En Tacha- Candied Pumpkin Cook Time: 2 hours,

Ingredients:

    * 5 lb pumpkin (approx.)

    * 4 cinnamon sticks

    * zest of one orange

    * juice of orange

    * 2-4 parts piloncillo

    * 4 cups of water

Preparation:

Cut off the stem off of the pumpkin. Cut the pumpkin in half and scrape out the seeds and stringy parts. Cut each piece in half lengthwise again and again until you have 8-10 long pieces of pumpkin. Cut the skin off of each piece and then cut the flesh into approximately 1 to 2-inch pieces. Place into a large saucepan and bring piloncillo, orange juice, orange zest, cinnamon sticks and water to a boil. Carefully add in pumpkin pieces and reduce to a simmer. Simmer for approximately 2 hours or until pumpkin is fork tender and the rest of the ingredients have reduced to a thick glaze. Remove from heat and let cool to room temperature before serving.

OPTIONS-

    * If you don't have piloncillo, substitute 1 3/4 cup dark brown sugar and 1/4 cup          molasses. (note when using molasses the flavor is more tart than sweet)

    * You may leave the skin on the pumpkin.