Traditionally the procedure to prepare Candied Pumpkin Slices is really long and complicated. I have tried an easier and faster recipe, and the pumpkin is really delicious.
Read the notes at the end of the recipe for alternative ingredients and suggestions.
Ingredients
- 1/3 poundpumpkin (peeled and seemed, gr. 150)
- 3/4 cupsugar (plus sugar to cover the slices, gr. 150)
- 2 spoonswater (2 cucchiai)
Preparation
Cut pumpkin in smaller pieces, remove fibrous strings and seeds using a metal spoon or an ice cream scoop. Peel it using an old potato peeler or a knife.
Cut pumpkin into 1,6×0,6 inch. pieces (cm. 4×1,5)
In a small heavy-bottomed saucepan combine sugar and water, and stir until dissolved.
Place pumpkin slices into the pot and let them cook arond five minuts over medium eat. The water just need to simmer and the pumpkin should be soft, but not squashed.
Remove the pumpkin from pot with a slotted spoon and let it sit in a strainer.
Cook the syrup until get reduced of one half, you will need few minutes, stirring with a wood spoon. Let it cool down.
Add back pumpkin into the pan, the slices should be submerged under the syrup, let them rest for all the night.
The morning after, remove pumpkin from syrup with a slotted spoon, dry on a rack set over a cookie sheet for at least 2 hours.
Using a pastry brush, gently dab the syryp on the pumping slices, repeat this operation every hour (five or six times) turning the slices upside down.
Let them dry for at least two days.
Serve the slices covered with sugar.
Notes and suggestions
I usually use the Trombetta Pumpkin from Albenga, but you can use Butternut pumpkin, they are similar.
Pumpkin cooking time can change depending on the type of pumpkin and the dimensions of the slices.
You can use theese delicious Candied Pumpkin Slices to prepare Jam-stuffed pumpkin bread rolls Pumpkin shaped, you can here for the recipe.