Pumpkin dulce, a traditional Latin American dessert, is made with pumpkin, panela, cinnamon, and spices. Slow-cooked until the syrup thickens and the pumpkin pieces are candied, creating a delicious sweet treat perfect to enjoy with fresh cheese.
The subtle aroma of cinnamon and clove fills the kitchen as the pumpkin dulce is cooked at a gentle simmer.
The pumpkin pieces are slowly candied in a fragrant and delicious syrup.
Once ready, the dulce de zapallo can be served hot or cold, making it suitable for any occasion.
Pumpkin Dulce
Ingredients
1 kilogram of Pumpkin
½ kilogram of Panela or piloncillo cut into pieces
5 Cinnamon sticks
5 Cloves
3 Sweet peppercorns
3 cups of Water
Preparation
Step 1 : Start by properly washing the pumpkin, cutting it in half, removing the seeds and membranes, and then cutting it into medium-sized pieces.
Step 2 : In a large pot, place the pumpkin along with the panela, cinnamon, cloves, sweet peppercorns, and water.
Step 3 : Bring to a boil over medium heat for 30 minutes with the lid on.
Step 4 : Then, remove the lid and cook on low heat for approximately 1 hour, until the syrup thickens and the pumpkin pieces are candied.
Step 5 : Once this stage is reached, remove from heat and serve the pumpkin dulce, either hot or cold, accompanied by a slice of fresh cheese or queso fresco.
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