Pumpkin in Piloncillo Syrup

Method6 steps

1. 1

   Step 1: Wash the orange, remove its rind and squeeze its juice. Put the piloncillo (3 lb) in a large heavy pot with the 2 cups syrup water, both cinnamon sticks (2), orange rind and juice. Heat over medium heat, stirring occasionally, until gently simmering and the piloncillo is fully dissolved into a loose syrup, about 10–15 minutes.

   Uses 2 cups water for the syrup · 3 lb piloncillo · 2 cinnamon sticks · Rind of one washed orange · Juice of one orange, about ⅓ cup · Water for washing the pumpkin and orange, as needed; drained

2. 2

   Step 2: While the syrup heats, rinse the pumpkin (1) clean of dirt. Cut into roughly 3-by-3-inch chunks, keeping the skin on. Leave the seeds and strings attached, or remove them if preferred. Score the skin of each chunk with shallow slits without cutting all the way through.

   Uses 1 whole medium pumpkin, about 8–10 lb, skin on · Water for washing the pumpkin and orange, as needed; drained

3. 3

   Step 3: Once the piloncillo has dissolved, take the pot off the heat. Arrange the pumpkin pieces in the syrup with the first layer skin-side down and the second layer skin-side up. The liquid does not need to cover every piece.

   Uses All the prepared syrup, cinnamon and orange · All the prepared pumpkin chunks

4. 4

   Step 4: Cover the pot and return to medium to medium-low heat. Once gently simmering, cook covered for about 1½ hours, until the pumpkin is becoming tender and saturated with syrup.

   Cook pumpkin covered in syrup · 90 minUses All the layered pumpkin and syrup

5. 5

   Step 5: Uncover and continue simmering for about 30 minutes, until the pumpkin is rich brown, tender and well soaked in syrup. Turn off the heat; as the pumpkin cools briefly it absorbs more syrup and the remaining syrup thickens.

   Finish pumpkin and syrup uncovered · 30 minUses All the pumpkin and syrup

6. 6

   Step 6: Remove the cinnamon sticks and orange rind before serving. Serve the pumpkin and syrup warm, or refrigerate promptly within 2 hours for serving cold. Add optional Mexican crema to taste. The recipe serves twelve to fifteen people; refrigerate unused portions promptly or freeze for later use.

   Uses Pumpkin and syrup served now, with any remainder kept cold · Mexican crema, as desired for serving; optional