Traditional Pumpkin in Syrup

Name: Traditional Pumpkin in Syrup
Prep time: 150 min
Cook time: 120 min
Yield: 12
Cuisine: Mexicana
Ingredients: 3 kilos winter squash, cut into large triangles; 5 cloves; 1 stick cinnamon; 1 kilo guava, roughly chopped; 1 kilo piloncillo; 1/2 kilos sugar; 3 tablespoons carbonate, of calcium (lime); 1/2 liters whipped cream

Chef Azari presents us with the traditional Mexican recipe for pumpkin in syrup, perfect for celebrating the Day of the Dead. It is a delicious pumpkin with a rich piloncillo syrup.

Reviewed by Editorial Team of Kiwilimón

Published: 28-10-2015

Preparation

30 mins

Low

Soak the pumpkin cut into large pieces in water with three tablespoons of lime or calcium carbonate for 24 hours. Rinse it. Insert a clove into each piece of pumpkin to perfume it. Place water in a pot and heat until boiling, add the cinnamon. Let it boil for about a minute. Grate the piloncillo and add it to the water to make a syrup, stirring constantly to dissolve it well. Add the sugar. Once the piloncillo is well dissolved, add the pumpkin and guavas. Let it boil until the pumpkin is cooked. Meanwhile, gently stir the ingredients to avoid breaking the pumpkin. In a bowl, whip the cream with a whisk until it is perfectly aerated and has a smooth texture. This whipped cream with this texture is also called "nata montada."

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

132.6

kcal

6.63%

Carbohydrate, by difference

32.4

10.8%

Protein

1.1

2.2%

Total lipid (fat)

0.7

1.08%

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100

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Presentation

Serve each plate with a portion of pumpkin and guavas, decorate with whipped cream. Add an elegant touch by adding an edible flower to each plate.

Traditional Pumpkin in Syrup

Ingredients

Preparation

Nutritional information

Presentation

Tips

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