Sweet Preserved Pumpkin
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
45
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Cut the pumpkin into 6 equal wedges
2
Remove and discard the seeds and stringy pulp, then cut each wedge in half crosswise
3
Prick the rind all over with the tines of a fork to help the slaked lime solution and sugar penetrate
4
Pour 5 quarts cold water into a stainless-steel or heavy-duty plastic bucket
5
Add 1/2 cup of the slaked lime and stir with a wooden spoon to dissolve thoroughly
6
Taste the solution; it should have a noticeably astringent "bite
7
" If not, stir in more lime a tablespoon at a time
8
Add the pumpkin wedges and loosely cover the bucket
9
Let stand overnight (about 10 hours) in a cool dark place
10
The next day, remove the pumpkin and rinse well under cold running water
11
The texture should now be firm
12
Prepare a large heatproof earthenware vessel or non-reactive stockpot
13
You have to make a sort of prop in the center to lean the pieces of pumpkin against
14
For flavor as well as support, use the optional chunks of sugarcane placed together in a bunch
15
Or simply place one of the curved pieces of pumpkin in the center
16
In either case, rest the wedges of pumpkin, skin side out, against the supporting "platform," arranging them like petals coming out from the center
17
Using a hammer, break up the loaf sugar into small pieces (no larger than 1/2 inch) and scatter over the pumpkin
18
Add the allspice and canela
19
Add enough water to cover the pumpkin by 2 inches
20
Bring to a boil over high heat; cover the pot loosely and simmer over very low heat for 5 hours
21
Remove from the heat and let stand overnight, uncovered or just loosely covered
22
The next day, return the pumpkin to a simmer over low heat and cook for 5 hours
23
Let stand again overnight
24
On the third day, return to a simmer; this time any remaining syrup should be absorbed after 2 to 3 hours
25
Watch very closely as the syrup disappears, since the dish tends to scorch easily at this point
26
Let cool completely before serving; it will keep in the refrigerator, tightly covered, for up to 1 week
27
Cut the pumpkin into 6 equal wedges
28
Remove and discard the seeds and stringy pulp, then cut each wedge in half crosswise
29
Prick the rind all over with the tines of a fork to help the slaked lime solution and sugar penetrate
30
Pour 5 quarts cold water into a stainless-steel or heavy-duty plastic bucket
31
Add 1/2 cup of the slaked lime and stir with a wooden spoon to dissolve thoroughly
32
Taste the solution; it should have a noticeably astringent "bite
33
" If not, stir in more lime a tablespoon at a time
34
Add the pumpkin wedges and loosely cover the bucket
35
Let stand overnight (about 10 hours) in a cool dark place
36
The next day, remove the pumpkin and rinse well under cold running water
37
The texture should now be firm
38
Prepare a large heatproof earthenware vessel or non-reactive stockpot
39
You have to make a sort of prop in the center to lean the pieces of pumpkin against
40
For flavor as well as support, use the optional chunks of sugarcane placed together in a bunch
41
Or simply place one of the curved pieces of pumpkin in the center
42
In either case, rest the wedges of pumpkin, skin side out, against the supporting "platform," arranging them like petals coming out from the center
43
Using a hammer, break up the loaf sugar into small pieces (no larger than 1/2 inch) and scatter over the pumpkin
44
Add the allspice and canela
45
Add enough water to cover the pumpkin by 2 inches
46
Bring to a boil over high heat; cover the pot loosely and simmer over very low heat for 5 hours
47
Remove from the heat and let stand overnight, uncovered or just loosely covered
48
The next day, return the pumpkin to a simmer over low heat and cook for 5 hours
49
Let stand again overnight
50
On the third day, return to a simmer; this time any remaining syrup should be absorbed after 2 to 3 hours
51
Watch very closely as the syrup disappears, since the dish tends to scorch easily at this point
52
Let cool completely before serving; it will keep in the refrigerator, tightly covered, for up to 1 week