Calabaza en tacha — pumpkin in piloncillo syrup
Tender pumpkin pieces coated in a cinnamon cane-sugar syrup.
Active time20 min
Cooking45 min
Total1 h
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Ingredients
- 2000 g firm-fleshed pumpkin with skin
- 1 orange — optional
- 3 cinnamon sticks
- 4 cups of water
- 284 g piloncillo
Preparation
Wash the pumpkin. Cut into large pieces, remove seeds and fibres and keep the skin. If using the orange, wash and slice it. Break the cinnamon sticks to release their aroma.
2000 g firm-fleshed pumpkin with skin1 orange — optional3 cinnamon sticks- knife
- chopping board
Put the measured water, piloncillo, cinnamon and optional orange in a heavy pot. Heat, stirring, until the sugar dissolves. Add the pumpkin. Cover and simmer for about 30 min, until a knife passes easily through the flesh. The syrup need not cover every piece.
4 cups of water284 g piloncillo- saucepan
- lid
- spoon
Lift out the pumpkin with a slotted spoon. Boil the syrup uncovered for about 10 min, until it coats a spoon. Remove the cinnamon pieces. Return the pumpkin and spoon syrup over it. Serve warm.
- saucepan
- slotted spoon
- spoon
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration