Pumpkin candied fruits
Description
The recipe won't take much time. Don't have a pantry or cellar to store pumpkin? Your freezer is full and you've already made pumpkin jam, but still have a lot of pumpkin left? There's a solution: make candied pumpkin! In this recipe, I'll explain and show you how. Serve chilled.
Instructions
- 1
Step 1
Peel the pumpkin and remove the pulp. Cut the flesh into pieces 1 cm thick. The size of the pieces should be approximately 2.5-3 cm.
- 2
Step 2
Adjust the amount of sugar depending on the sweetness of your pumpkin. My pumpkin is sweet, so I use one cup of sugar.
- 3
Step 3
Sprinkle the pumpkin with sugar and mix. Let it sit for 2-3 hours so the pumpkin releases its juice.
- 4
Step 4
Now add the zest and juice of half a lemon.
- 5
Step 5
Place the pumpkin in the juice over heat and bring to a boil. Reduce the heat to the minimum and simmer for about 5-7 minutes. Then remove from heat and let it sit for 3-4 hours.
- 6
Step 6
My pumpkin isn't very firm, so I boiled it only once. If your pumpkin hasn't cooked through, boil it one more time, but not on high heat. Drain the pumpkin, then simmer the syrup for about 10 minutes. Pour the hot syrup over the pumpkin and let it sit for a couple of hours.
- 7
Step 7
Then again drain the pumpkin on a colander. When all the syrup has drained off, place the pieces of pumpkin on the racks of a food dehydrator or on any rack in the oven.
- 8
Step 8
And dry to your desired degree. You can dry them until they're like "croutons," but I prefer them soft inside.
- 9
Step 9
Place the cooled candied fruits on a plate and sprinkle with powdered sugar.
- 10
Step 10
Mix and let it dry with the powder. That's it!