Kitchen appliances: electric or gas stove, oven with temperature control.
Kitchenware:
- cutting board;
- knife;
- two pans with a thick bottom;
- scapula;
- spoon;
- sieve;
- a baking sheet;
- baking paper.
Ingredients
| Pumpkin | 1 kg |
| Sugar | 400 g |
| Water | 100 g |
| Lemon | half |
| Orange zest | 4-5 g |
| Cinnamon | 1 stick |
| Powdered sugar | 30 g |
| Corn starch | 30 g |
Step cooking
Prepare a pumpkin
- Cut into circles of a thickness of 1.5 centimeters the top of the nutmeg pumpkin weighing about 1 kg.
- Peel each circle and cut into cubes measuring 1.2x2 centimeters. Pieces of this size are ideally soaked in syrup and do not dry very long. As a result, you should get about 800 grams of chopped pumpkin.
Make syrup
- Pour 400 grams of sugar into a saucepan with a thick bottom. Add to it 100 grams of water, squeeze the juice of half a lemon.
- Place the saucepan over medium heat and bring the syrup to a boil, stirring constantly. Sugar at this point should completely dissolve.
- After boiling, boil the syrup over medium heat for another 5 minutes. It should become a light caramel shade.
Soak the pumpkin
- Transfer pieces of pumpkin into a pan and pour hot syrup. If you think that the liquid is not enough - do not worry. The pumpkin will give its juice, and the pieces will be boiled in a sufficient amount of syrup.
- Place the pot on medium heat. Add 4-5 grams of orange zest and a cinnamon stick. Bring the mass in a pan to a boil. After boiling, cook the pumpkin for 5-7 minutes, periodically stirring the contents of the pan. Remove the pan from the heat, cover, and let cool completely.
- Then boil future candied fruits again, boil for 5-7 minutes, and leave to cool under the lid. This procedure needs to be repeated 3-4 more times. After the last boil, put the candied fruit on a sieve and let the syrup drain. This is best done while the pumpkin is hot, so the syrup will be less viscous and drain better.
Cook candied fruits
- When the pumpkin has cooled on a sieve, transfer the pieces to a baking sheet covered with baking paper. The remaining syrup can be poured into a jar and stored in the refrigerator, adding to pancakes or impregnation for biscuits. We put the baking sheet in the oven at a temperature of 80-90 ° C with the "top-bottom" mode and with convection on.
- We dry candied fruits from 2 to 4 hours to obtain the desired texture. They should become dry, but at the same time not lose their elasticity and some elasticity.
- Collect candied fruit from baking paper. Mix 30 g of powdered sugar and 30 g of corn starch.
- Pour slices of dried pumpkin with the mixture. So they will not stick to each other, and will last longer.
Store candied fruit in a sealed jar at room temperature. Enjoy your meal!
Video recipe
This video demonstrates the whole process of making candied pumpkin at home. Look before cooking, and you will surely succeed!
Here we have prepared wonderful candied fruit. Such a sweetness will definitely please both children and adults. It can be put on the table, as an independent dessert. And you can add to your favorite muesli, muffins, cheesecakes and any other dishes at your discretion.In addition, you can surprise friends and relatives with such sweets - they will never guess what you made them from.
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