How to cook candied pumpkin. Video
Candied pumpkin fruits are a great substitute for various candies and candies. They are sweet, aromatic, vibrant and healthy. According to the classic recipe for such candied fruits, an unusual ingredient is required – edible slaked lime, or calcium hydroxide, but there are a number of ways to prepare a treat without this additive.
How to cook candied pumpkin: video
Classic recipe for candied pumpkin
For classic candied fruits, you will need: – one pumpkin with a total weight of about 5 kilograms; – 4 tablespoons of edible slaked lime; – 4 liters and 3 and ¾ glasses of filtered water; – 10 glasses of sugar; – 2 cinnamon sticks; – 1 teaspoon of clove buds ; – ¼ cups of freshly squeezed lemon juice; – chopped walnuts for decoration.
Slaked lime is more common in foods than many people think. On the labels, it is designated as an E526 additive, it is even found in infant formula. However, in strong concentration, calcium hydroxide can be toxic.
Cut the pumpkin in half, remove seeds and fibers. Cut the pulp together with the crust into squares with a side of 0,5 centimeters, dissolve the lime in 4 liters of water and pour the pumpkin with the resulting solution. Leave it on for 12 hours.
Drain and rinse the pumpkin slices under running cold water. In a large saucepan, dissolve the sugar in the remaining water, put the cinnamon sticks and clove buds in a gauze bag or a special strainer and dip in the sugar solution. Add rinsed pumpkin pieces, cover and bring to a boil.
Remove the lid, reduce heat to low, and simmer for 2-3 hours, stirring occasionally. Pour in lemon juice and cook for another 15 minutes. Take out the cinnamon and cloves, place the pumpkin pieces on a sheet of parchment and dry slightly, sprinkle with ground nuts and let set completely. Store candied fruit in a cool place.
For simple candied fruits you will need: – 525 grams of granulated sugar; – 450 grams of peeled and diced pumpkin pulp; – 65 ml of filtered water.
For candied fruits, pumpkins with white and yellow skin are most suitable.
Pour water into a saucepan and add 450 grams of granulated sugar, stir and cook, stirring continuously, until the sugar is completely dissolved. Put pieces of pumpkin pulp in the resulting syrup, cook for 15–20 minutes over low heat. Use a slotted spoon to fish out the pumpkin and place in a bowl. Boil the syrup, it should be half as much. Pour the syrup into a bowl of pumpkin slices, cover with plastic wrap, overnight.
Drain the syrup into a bowl through a colander, and place the pumpkin slices on a baking sheet lined with thick baking paper or foil. Lubricate each piece with syrup, repeat this operation every hour until the syrup runs out, turning the candied fruit periodically. Dry the pumpkin slices for 24 to 48 hours. Roll the finished candied fruits in the remaining granulated sugar. Store in an airtight container in a dry place.