October 4, 2018 lyukum

Candied Pumpkin

Candied Cinderella Pumpkin

Calabaza en Tacha

An inspiration for this recipe came from two unexpected directions. My friend, pastry chef Diana, mentioned her based on sweet Spanish coca seasonal hit with candied pumpkin and pine nuts. The day I processed half of my Cinderella pumpkin for this dessert, we were invited for dinner — our neighbors threw a party for their visiting Puerto-Rican relatives. To my surprise, among other delicacies, I found chunks of candied pumpkin served as an appetizer to pair with queso fresco. My neighbor explained it was seasonal and traditional calabaza en tacha. I ran home to bring my version to share, and we were enjoying them side by side. While Latin American candied pumpkin is darker, sweeter, spicier, and made of whole or big chanks, Diana’s is grated, doesn’t use any spices, elegantly citrusy, and light. If you stop on earlier stages, pumpkin flavor will be recognizable. If you continue until most of the moisture is evaporated, your guests won’t be able to say what this treat is made of. I’ve heard people comparing it to other fruit from apricot to quince.

Cinderella Pumpkin

Diana makes the candied pumpkin with Muscat variety. I prefer Cinderella for its aroma, taste, and color. Read more about this pumpkin here and check out the other three Cinderella pumpkin recipes in my collection. In Texas, it’s available at Central Market during the season. One average size Cinderella pumpkin makes about 8 lb of grated pumpkin.

Simple Fall Pleasures

This candied pumpkin is light and refreshing to eat it with a spoon. Add it to your favorite rice porridge/risotto or your breakfast with a bowl of oatmeal. Serve it as an appetizer with sliced artisanal queso fresco, please do! Or over the Mexican vanilla ice cream!

Candied Cinderella Pumpkin

Candied Cinderella Pumpkin

Get some puff pastry dough and make pastries. Preheat oven to 400F. On a silicon mat, roll the dough a little thinner, make borders, spoon the candied pumpkin 1/2″ thick and sprinkle with soaked in cold water pine nuts. Bake for 15-20 minutes and let the pastries cool down to the room temperature.

Candied pumpkin puff pastries with pine nuts

Candied pumpkin puff pastries with pine nuts


Candied Pumpkin
Candied Cinderella Pumpkin
Print Recipe
Prep Time 20minutes
Cook Time 1hours
Passive Time 2days
Servings 12 oz jars
Candied Cinderella Pumpkin
Print Recipe
Prep Time 20minutes
Cook Time 1hours
Passive Time 2days
Servings 12 oz jars
Ingredients
Units:
Ingredients
Units:
Instructions
  1. Wash, cut, and scrape clean the pumpkin. I normally quarter it vertically and then cut each quarter in half horizontally.
    Cinderella Pumpkin
  2. Peel every piece of pumpkin and then grate it. Measure grated pumpkin. I use one large SS bowl for every 2 lb of pumpkin.
    Grated Cinderella Pumpkin
  3. In a saute pan, combine freshly squeezed citrus juices and sugar and bring to boil. Note the level of the syrup for future reference. Let it simmer for 3-5 minutes and pour over the pumpkin distributing equally between the bowls. Make sure the pumpkin is submerged. Leave for at least 2 hours at the room temperature or refrigerate overnight to draw the pumpkin juices.
  4. Strain the liquid into the saute pan and note the level. Bring to boiling over high heat and cook it down to evaporate extra water. The goal is to bring the concentration of sugar to the original or higher. You can speed up the process by using a larger diameter pan. When done, pour the boiling syrup over the pumpkin again and leave for another 2 to 8 hours. Repeat it a few times concentrating the syrup more and more. Taste the pumpkin to adjust the flavor to your taste.
  5. When done, combine grated pumpkin and syrup and bring to simmer for the last time. For short-term storage, prepare clean mason jars and lids, and fill them with hot pumpkin. Let cool to the room temperature and store refrigerated. If you plan to store it longer than a couple of weeks, let the candied pumpkin cool down to the room temperature, portion it using freezer Ziplock bags, and freeze flat.
    Candied Cinderella Pumpkin
Recipe Notes

Цукатированная тыква
На фотографиях тыква сорта Синдирелла. В оригинальном рецепте Дианы тыква мускатная.

Ингредиенты:
- 1 кг тертой тыквы (жюльенная терка)
- 480 мл/ 2 чашки лимонного сока (свеже отжатого)
- 480 мл/ 2 чашки апельсинового сока (свеже отжатого)
- 960 мл/ 4 чашки сахара, белого (заметьте, что здесь мера обьема)

Инструкции:

1. Тыкву вымыть, выскоблить, очистить от кожуры и натереть на терке. Взвесить нужное количество. Я цукатирую тыкву по 1 кг на большую стальную миску. Миска должна быть из нереактивного материала.

2. В сотейнике смешать соки и сахар и довести до кипения. Отметить уровень жидкости. Дать покипеть 3-5 минут и залить сиропом тыкву. Придавить ее ложкой, чтобы она была полностью погружена в жидкость. Оставить как минимум на 2 часа в комнатной температуре и до 8 часов в холодильнике. За это время из-за высокой концентрации сахара тыква пустит сок.

3. Сцедить жидкость в сотейник, отметить уровень, уварить до прежней или еще более высокой концентрации сахара. Это то, для чего запоминаются уровни жидкости в сотейнике. Если вы хотите ускорить процесс уваривания, то берите сотейник большого диаметра. Снова залить тыкву и оставить как минимум до остывания до комнатной температуры или дольше в холодильнике. Так повторять несколько раз пока тыква примет нравящийся вам вкус и почти вся жидкость испарится превратившись в густой цитрусовый сироп.

4. Смешать тыкву и сироп последний раз в сотейнике и довести до кипения сиропа. Если вы планируете использовать цукатированную тыкву в течение следующих 2 недель, то ее можно горячей уложить в чистые банки с закручивающимися крышками, дать им остыть и поставить в холодильник. Если хранить планируется дольше, то тыкве нужно дать остыть и затем порционно разложить ее по зиплокам для морозилки и заморозить.

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