Candied Pumpkin
5 servings
60 minutes
Partly an Italian dessert, in which citrus fruits are clearly felt. Pumpkin is cut into small cubes, after which they are boiled three times with zest, orange juice and a cinnamon stic
1
Prepare all the ingredients.
2
Peel the pumpkin from the skin and seeds, and cut it into cubes about 1 cm on each side.
- Pumpkin: 500 g
3
Place the pumpkin in a pot and sprinkle with sugar. Leave for 2 hours to release the juice.
- Sugar: 250 g
4
When the sugar melts and syrup is released, add the orange zest to the pot.
- Oranges: 1 piece
5
Then squeeze orange juice into it and add a cinnamon stick.
- Oranges: 1 piece
- Cinnamon sticks: 1 piece
6
Put on the heat. Once the syrup boils, reduce the heat to below medium and cook for 5 minutes. Then leave it at room temperature for 3-4 hours to let the syrup cool completely.
7
Put the candied fruits back on the heat, boil for 5 minutes, and leave for 3-4 hours. Repeat this procedure once more.
8
After the syrup cools for the third time, strain it (you can save it to add to porridge instead of sugar, for example).
9
Place the candied fruits on parchment and dry them in the oven at 50 degrees in convection mode for 2-3 hours or at room temperature for 3 days, turning occasionally.
10
Mix powdered sugar and starch and sprinkle the mixture over the finished candied fruits. This will prevent the candied fruits from sticking together during storage.
- Icing sugar: 10 g
- Potato starch: 10 g
11
Store pumpkin candied fruits in a tightly closed jar in a dry place. Serve with tea.