Mexican Candied Pumpkin
By: Leah Rodrigues
Published: Tuesday, November 1, 2011 - 2:06pm

Ingredients




1 medium pumpkin, about 5 pounds
8 cups water
1 1/2 pounds piloncillo/panela or dark brown sugar, about 4 cups
2 cinnamon sticks, about 3 to 4 inches each

Preparation

1 Cut the pumpkin into medium (2½" to 3"  squares or triangles) pieces, keeping on the rind. Remove seeds and strings. 2 Put the sugar in a pan with the cinnamon, orange juice, and water. Bring to a boil and stir until the piloncillo has dissolved. 3 Place the first layer of  pieces of pumpkin upside down so they absorb as much juice as possible. The second layer should be with the pulp upwards. Cover and simmer.  When ready the top of the pumpkin pieces  should look somewhat glazed, and the pulp soft and golden brown. 4 Let cool and have pumpkin sit in the syrup for a couple of hours.  Serve with the syrup and cream.