Calabaza Confitada (Candied Pumpkin) is a traditional Mexican recipe for a classic snack of pumpkin candied with cinnamon and orange in a mix of sugar and treacle (molasses) that makes an excellent Halloween treat. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Candied Pumpkin (Calabaza Confitada).
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Ingredients:
2.25kg pumpkin (about)
4 cinnamon stick
thinly-pared zest of 1 orange
juice of 1 orange
850g dark brown sugar
60ml black treacle
Method:
Remove the stem from the pumpkin then cut in half and scrape out the seeds and any stringy parts. Cut each half in half again lengthways then cut these halves in half again, until you have 8 long pieces of pumpkin. Use a very sharp knife to cut away the skin from each piece then cut the flesh into pieces about 3cm in size.
Add the sugar, orange juice, orange zest, cinnamon sticks, treacle and about 200ml water to a pan. Bring to a boil then carefully add the pumpkin pieces. Return to a boil then reduce to a simmer and cook for about 2 hours (top-up the water as needed), or until the pumpkin is tender when pierced with a fork and the remaining ingredients have been reduced to a thick glaze.
Take off the heat then set aside to cool to room temperature before serving.
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