Calabaza En Tacha

Name: Calabaza En Tacha
Cook time: 45 min
Yield: 6 servings
Ingredients: 1 medium pumpkin, 4-5 pounds; 1 1/2 cups brown sugar; 3 Mexican cinnamon sticks whole or cut in half; 1 orange, sliced (optional); 4 cups cups of water

Desserts

Candied pumpkin with warm spices make for a delicious Día de Muertos sweet.

Servings: 6

Time: 45 min

Ingredients

1 medium pumpkin, 4-5 pounds
1 1/2 cups brown sugar
3 Mexican cinnamon sticks whole or cut in half
1 orange, sliced (optional)
4 cups cups of water

Process

Cut the pumpkin into 3″ sections, removing all strings and seeds. Combine brown sugar, cinnamon sticks, orange slices and water in a heavy pot, on medium-high heat until it reaches a boil.
When sugar has dissolved, place pumpkin in the pot with skin side down; don’t worry if some pieces aren’t fully immersed in liquid.
Lower heat, cover pot, and simmer, cooking for about 20-30 minutes at medium heat, depending on pumpkin thickness. Pumpkin is ready when it’s fork-tender, and has soaked up some of the syrup.
Remove cooked pumpkin from the pot, and transfer to a tray. Cover with aluminum foil to keep warm.
Return syrup to boil, turning heat to medium-high. Keep cooking, stirring occasionally until it becomes thick. Return pumpkin to the pot and spoon syrup over the pieces.
Serve pumpkin warm or at room temperature with a drizzle of the syrup or in a bowl of warm milk. Make ahead and serve the next day for deeper flavors.