Sweet Pumpkin (Calabaza Enmielada) recipe
information
This is one of the favourite desserts of Mexico. Marrow can be substituted for the pumpkin, if you prefer.
ingredients
50 ml (2 fl oz) 4 Tbs Water
1 kg (2 lb) Fresh pumpkin, peeled, and with fibre and seeds removed
275 g (10 oz) 1 2/3 cups Dark brown sugar
250 ml (8 fl oz) 1 cup Double (heavy) cream, stiffly beaten
1 kg (2 lb) Fresh pumpkin, peeled, and with fibre and seeds removed
275 g (10 oz) 1 2/3 cups Dark brown sugar
250 ml (8 fl oz) 1 cup Double (heavy) cream, stiffly beaten
method
1. Pour the water into a shallow flameproof casserole, or deep frying-pan. Cut the pumpkin into eight equal pieces and arrange it, in one layer, in the casserole or pan.
2. Sprinkle thickly with the sugar and set the casserole or pan over moderate heat. Bring to the boil.
3. Reduce the heat to low and cover. Simmer for 45 to 50 minutes, basting occasionally or until the pumpkin is tender but still retains its shape.
4. Remove from the heat and set aside to cool completely. Using a slotted spoon, transfer the pumpkin pieces to a serving dish and spoon over the cooking liquid. Serve at once, garnished with cream.
2. Sprinkle thickly with the sugar and set the casserole or pan over moderate heat. Bring to the boil.
3. Reduce the heat to low and cover. Simmer for 45 to 50 minutes, basting occasionally or until the pumpkin is tender but still retains its shape.
4. Remove from the heat and set aside to cool completely. Using a slotted spoon, transfer the pumpkin pieces to a serving dish and spoon over the cooking liquid. Serve at once, garnished with cream.
serving amount
serves 4
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