Calabaza En Tacha
"A dessert for Day of the Dead in Mexico"
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 1814.36-2267.96 g pumpkin
- 8 cinnamon sticks
- 1 orange, juice of
- 946.36 ml water
- 907.18 g brown sugar or 907.18 g raw sugar
directions
- Cut the pumpkin into medium (2½" to 3" squares or triangles). Remove seeds and strings. With a sharp knife make diamond designs over the pulp.
- Put the sugar in a pan with the cinnamon, orange juice, and water. Bring to a boil and stir until the piloncillo has dissolved.
- Place the first layer of pieces of pumpkin upside down so they absorb as much juice as possible. The second layer should be with the pulp upwards. Cover and simmer.
- When ready the top of the pumpkin pieces should look somewhat glazed, and the pulp soft and golden brown.
- Let cool and serve with the syrup. You can also add cold evaporated milk.
- Note time is a guess. Go by how the pumpkin looks.
Questions & Replies
-
In recipe directions you mentioned piloncillo (solid sugar) as opposed to grained white or brown sugar. What would be the equivalent amount of piloncillo pieces to use?
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