Dulce de Calabaza (Candied Pumpkin) is a traditional Mexican recipe for a classic dessert made from pumpkin and guava candied with brown sugar that is typically served on the Day of the Dead. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Candied Pumpkin (Dulce de Calabaza).
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This is a classic Mexican recipe for a dessert that is typically served on the Day of the Dead.
Ingredients:
1 large pumpkin (about 1.5kg), cut into 8 chunks
500g brown sugar
1 cinnamon stick
1 guava, halved (or 2 pears, sliced)
Method:
Place the pumpkin pieces in a large saucepan. Add enough water to cover (the pumpkin must be completely submerged) then stir in the brown sugar, cinnamon stick and the guava (or pears).
Bring the mixture to a boil then reduce to a simmer. Cover the pan and stew the pumpkin for about 60 minutes, or until tender and the water has reduced to a syrupy consistency.
To serve, place two pieces of the pumpkin per portion. Garnish with the additional fruit, drizzle over some of the syrup and serve.
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