Candied Pumpkin
Baking and Desserts | Italian cuisine
⏳ Time
1 hour + 1 day
🥕 Ingredients
6
🍽️ Servings
5
Description
Partly an Italian dessert, where citrus flavors are prominently featured. The pumpkin is cut into small cubes, which are then boiled three times with the zest, orange juice, and a cinnamon stick; there is also plenty of pumpkin juice involved. This three-step boiling process is very important: it ensures that the pumpkin doesn’t turn into mush, and the cubes become nicely candied, transparent, and retain their distinct geometric shape.
Ingredients
- Pumpkin - 17.6 oz
- Sugar - 8.8 oz
- Cinnamon - 1 piece
- Oranges - 1 piece
- Powdered Sugar - 0.4 oz
- Potato protein - 0.4 oz
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Peel the pumpkin, remove the seeds, and cut it into cubes about 1 cm on each side.
Step 3
Transfer the pumpkin to a pot and sprinkle it with sugar. Let it sit for 2 hours to release its juices.
Step 4
When the sugar has melted and a syrup has formed, add the orange zest to the pot.
Step 5
Then squeeze the orange juice into it and add a cinnamon stick.
Step 6
Place on the heat. As soon as the syrup starts to boil, reduce the heat to below medium and simmer for 5 minutes. Then leave it at room temperature for 3–4 hours to allow the syrup to cool completely.
Step 7
Put the candied fruits back on the heat, boil for 5 minutes, and then let them rest for 3–4 hours. Repeat this process once more.
Step 8
After the syrup cools for the third time, strain it (you can save it to add to dishes like porridge instead of sugar).
Step 9
Place the candied fruits on parchment paper and dry them in the oven at 122°F in convection mode for 2–3 hours, or at room temperature for 3 days, turning them occasionally.
Step 10
Mix powdered sugar and cornstarch, then sprinkle the mixture over the finished candied fruits. This will prevent the candied fruits from sticking together during storage.
Step 11
Store the candied pumpkin in a tightly sealed jar in a dry place. Serve with tea.
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