Calabaza en Tacha

Ingredients

• 16 ounces piloncillo
• 3 cups water
• 2 Ceylon cinnamon sticks
• 1 whole clove
• Zest of ¼ medium orange
• 5 pounds pumpkin, (scrubbed and cleaned (about 1 small-medium pumpkin))

Steps

1. 1

   Add the piloncillo, water, cinnamon sticks, clove, and orange zest to a large pot or Dutch oven. Cook over medium-high heat for 10 minutes, stirring occasionally, until the piloncillo completely dissolves.

2. 2

   Meanwhile, cut and discard the stem of the pumpkin. Slice it in half, discard the seeds and any stringy flesh, and cut it into 3 ½ to 4-inch chunks.

3. 3

   Carefully add the pumpkin chunks to the pot skin side up.

4. 4

   Reduce the heat to medium-low, cover, and cook for 60 minutes. The pumpkin should be fork-tender, and the flesh should be a beautiful golden brown color.

5. 5

   Carefully transfer the cooked pumpkin to a serving tray or bowl and set aside.

6. 6

   Raise the heat to medium-high and reduce the piloncillo syrup for 10 minutes, stirring occasionally.

7. 7

   Serve the candied pumpkin in bowls with a generous amount of syrup.