Candied pumpkin.

Candied pumpkin.

To fully understand the incomparable taste of candied pumpkin, they need to be prepared at home. The most accessible and popular autumn “raw material” for I considered candied pumpkin recipe that today and the public. I’ve advised previously in the “pumpkin” recipes that you need to choose ripe fruit, preferably a bright orange color, as they are the most delicious and sweet. However, if those are not available, it does not matter – then you have a few to increase the amount of sugar in the recipe proposed or already finished dessert richly fill powder.


sugar – 700 g;
Water – 1 cup;
Pumpkin (pulp) – about 2 kg;
Orange – 2 pcs .;
Ground cinnamon;
powdered sugar, starch (for dusting);
cloves (optional).

Cooking method:

1. Peeled seeds and orange peel, and cut into the soft part of the pumpkin is not thick cubes, strips or plates. Oranges divide into segments.

2. Then pour into a pan the water, add sugar, bring to a boil. Stir the syrup cook until sugar is dissolved.

3. Next, drop the pieces into the hot syrup and pumpkin orange. Boil for 5-7 minutes.

4. Then remove the mixture from the heat and leave until cool. I was cooking in the evening and set aside a pot until the morning. Cooking process was repeated two more times at intervals of 8-12 hours – how convenient.

5. Then separate the future of candied fruit syrup (remove the orange slices): it is thrown back soaked, become transparent pieces of pumpkin in a colander or sieve.

6. Then put the pumpkin on the laid paper baking pan and place in the oven on a low heat for about 4.5-5 hours.

7. In a bowl, mix in arbitrary proportions powder, vanilla, cinnamon, and starch; Sprinkle with the mixture and crumble candied dried in the oven.

8. Keep homemade sweets in a clean, dry jar, sealed parchment.

Candied pumpkin is used as a standalone dessert and homemade cakes for decoration; pre-chopped, they are used as a filling for pies, dumplings. The remaining syrup is poured, and used as a basis when cooked jelly, stewed fruit, etc.

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