Ingredients
One small pumpkin (about 1-1.5kg); 2 cups of sugar; 2 cups of water; 1/4 cup of crushed or finely grounded walnuts.
Preparation and Cooking
- Start by washing and peeling the pumpkin, then remove the seeds and cut the pumpkin into small cubes.
- Next, in an oven-safe pot or tray (without a lid), arrange the pumpkin cubes side by side. Sprinkle the sugar evenly over the pumpkin, then tightly cover the tray with cling film to prevent evaporation. Leave the tray to sit overnight.
- By the next day, the sugar will have melted, combining with the natural juices from the pumpkin cubes. Note that the freshness of the pumpkin is crucial for it to release its juice, which also helps to reduce cooking time while maintaining firmness.
- Gently shake or tilt the tray so that the pumpkin pieces are coated with the juice collected at the bottom. Place the tray in the Area E of the oven and bake at a temperature between 280-220oC for approximately 30 minutes. If you prefer a caramelized top, briefly move the tray to Area B or C of the oven.
- Allow the pumpkin mixture to cool to room temperature. This dish can be served either warm or cold, and it pairs well with a variety of toppings. Traditionally, walnuts are used, but you can also try pistachios, a dollop of cream or ice cream, tahini, or even additional syrup.
Hints and Comments
- This is probably the simplest and low-effort fruit desert!
For additional flavours, cinnamon or nutmeg to the syrup may be added. Additionally, some versions of the desert can use a combination of pumpkin and sweet potatoes or even carrots.