Pumpkin and orange compote
The drink is quick and easy to prepare. This pumpkin and orange compote can even be canned for winter—it keeps well for a long time. For making the compote, you can also add one or two peaches. This is helpful in case you're worried that the taste of pumpkin might put off, for example, children. Plus, it just tastes even better with peaches! I used only 100 grams of sugar because my pumpkin was naturally sweet. You can adjust the sugar amount to your taste.
1. First, prepare the pumpkin. I used a small piece—rinse it and remove the seeds. Cut the pumpkin into cubes.
2. Place sugar in a saucepan, add 150 ml of water, and set over medium heat. Once the sugar dissolves, add the pumpkin cubes to the syrup. Cook the pumpkin in the syrup for about 8 minutes, until soft.
3. Once cooked, remove the pumpkin and place it on a paper towel to cool down.
4. While the pumpkin is cooling, prepare the oranges. Grate the zest from one orange. Peel all the oranges and squeeze the juice (you can use a juicer).
5. Boil 200 ml of water. Pour the boiling water over the grated ginger, orange zest, orange juice, and green tea. Let the mixture steep for 10–15 minutes.
6. Peel the peaches, remove the pits, and slice them.
7. Pour the orange and ginger infusion over the peaches, add the pumpkin pieces, and mix everything together. Let it sit for 10 minutes.
And that's it—your pumpkin and orange compote is ready! You can now pour it into glasses and serve. It's delicious both cold and hot. By the way, you can even preserve it for winter—just can it in jars.
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