A traditional Mexican recipe with a gourmet touch. Serve pumpkin candy in small pumpkins for a very original presentation.
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Ingredients8 portions
Preparation
In a large pot, heat the water, piloncillo, cinnamon, anise and oval cloves and sugar over medium heat.
Cook over low heat until a honey consistency forms (about 2 hours)
Cut the squash into pieces and place in a large pot with water and the lime, let soak for 2 hours. Remove the pumpkin from the water.
Add the pumpkin to the piloncillo honey and cook over low heat until the pumpkin is soft.
Serve in small pumpkins for a very original presentation.
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