Dulce de Calabaza

Variable servings

Ingredients:
1 medium pumpkin
1 dried mandarin/orange/lime peel
1-3 cinnamon sticks
4 piloncillo cones
sugar to taste

Directions:
1. Cut the pumpkin into wedges. You can leave the skin and the seeds or remove them; it's up to you. Traditionally, dulce de calabaza in Mexico is made with the seeds and skin intact. Leaving them, in my opinion, makes for a more aesthetically appealing wedge of pumpkin, but taking them out won't drastically change the recipe.
2. Cover the pumpkin with water and set it to boil. Once it begins boiling, add the dried peel of your choice, the piloncillo cones, and the cinnamon sticks. You can add as many sticks as you'd like to increase the cinnamon flavor. I love cinnamon, but if you'd prefer just a hint than maybe you'd choose to add a half-stick here. You can also add a touch of star anise and/or cloves as compliments.
3. Bring the boil down to a simmer, and stir every 5-10 minutes to ensure the pumpkin is absorbing the ingredients.
4. When the pumpkin has turned a rich brown and the water has taken on a syrupy consistency, the dulce de calabaza is almost finished. When you take it out of the pot, it should be soft and sticky, and the water should be a thick syrup. Leave it to cool for five or ten minutes. You can eat it warm or at room temperature.

Recipe courtesy of Hispanic Kitchen member Sarah Menkedick



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