Dulce de Calabaza China/India?!
Dulce de Calabaza China/India?
I've found a couple of recipes describing how to make this crystallized pumpkin sweet, but neither provides information on the kind of pumpkin that should be used.
If anyone can lead me in the right direction, it would be appreciated. I considered butternut squash, but I'm not sure if that's the one.
I haven't had this stuff in years, and it's very hard to find where I live.
If I could at least have the Spanish name for the pumpkin, that would be a start :)
Answers:
Dulce de Calacaza Indio:
The orange halloween kind or the white/greenish ones will both work well.
1 lg. ripe pumpkin
Lime
Water
Sugar
Cut pumpkin into slices. Peel and cut into 3 inch sizes. Place in large pan or turkey roaster. Mix 1 tablespoon of lime to each quart of water; stir well. Pour over pumpkin and let soak overnight. After soaking, remove pumpkin and wash thoroughly in clear water 3 or 4 times.
Put pumpkin in a large pan. Cover with warm water and bring to a boil. Boil for 5 minutes. Drain and wash twice in cold water. Set aside and drain for 1 hour.
Weight pumpkin and use same amount of sugar. Pierce each piece several times with a fork. Place in large pan or roaster. Cover completely with sugar; moisten with water.
Bake in oven at 300 degrees oven for 3 hours or until pumpkin is crystalized. Drain syrup and place pumpkin on wax paper to dry.