Ginger candied pumpkin
16 servings
120 minutes
Ginger candied pumpkin is a refined dessert with a delicate balance of sweetness and spiciness. This recipe combines the tender texture of pumpkin, the warming spice of ginger, and the refreshing tartness of lemon. Such treats come from Russian cuisine, where homemade natural sweets are traditionally valued. Candied fruits not only delight the taste but also have beneficial properties—ginger tones up, lemon refreshes, and honey adds a soft caramel note. They can be used as an independent treat, an addition to tea, or even as decoration for baked goods. Aromatic, slightly chewy pieces of pumpkin coated in powdered sugar melt in your mouth, leaving a pleasant aftertaste and a sense of coziness. This recipe allows you to create a true homemade delicacy that warms the soul and evokes memories of traditional Russian treats.
1
Prepare all the ingredients.
2
Peel the pumpkin and remove the seeds.
- Pumpkin: 1 kg
3
Cut the pumpkin into cubes about 1 cm on each side.
- Pumpkin: 1 kg
4
Sprinkle the pumpkin with sugar and leave it overnight.
- Sugar: 200 g
5
In the morning, pour the collected syrup into a separate container.
6
Peel the ginger and cut it randomly.
- Ginger: 30 g
7
Chop the lemon randomly with the peel.
- Lemon: 1 piece
8
Put lemon and ginger in a blender, blend into a paste, and add to the syrup.
- Lemon: 1 piece
- Ginger: 30 g
9
Add honey and simmer everything together for about 5 minutes over medium heat.
- Honey: 100 g
10
Strain the syrup, add the pumpkin to it, and leave it overnight (7-8 hours).
- Pumpkin: 1 kg
11
In the morning, strain the syrup again, bring it to a boil, pour it over the pumpkin, and leave it for another 7-8 hours.
- Pumpkin: 1 kg
12
Boil the syrup with pumpkin on low heat for 5–10 minutes.
- Pumpkin: 1 kg
13
Line the baking tray with parchment paper, remove the candied fruits from the syrup and spread them in a single layer on the tray. Pour the syrup into a jar and save it — it can later be used to soak cake layers or drizzle over pancakes.
- Pumpkin: 1 kg
14
Dry the candied fruits in the oven at 50–60 degrees in convection mode (or with the oven door slightly open) for about 2–3 hours.
15
Remove the candied fruits and let them cool on the baking sheet.
16
Coat the candied fruits in powdered sugar before serving.
- Icing sugar: to taste
