Mexican · Dessert
Calabaza en Tacha
A slow-simmered Mexican classic where chunks of pumpkin are candied in a spiced piloncillo-style syrup of brown sugar, cinnamon, cloves, and orange until tender and glistening, then finished with toasted pecans.
$1
10 minsPrep
38 minsCook
48 minsTotal
EasyLevel
Nutrition per serving
180Calories
1.5gProtein
3.8gFat
38.3gCarbs
32.8gSugar
1.9gFiber
11mgSodium
0mgChol
0.3gSat Fat
394mgPotassium
64mgCalcium
1.6mgIron
0mcgVitamin B12
13.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Mexican Dark Lager
local
Agua de Jamaica
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Peel the pumpkin and cut into 4cm chunks, totalling about 180g.
2
In a small saucepan, combine the brown sugar, water, cinnamon, whole cloves, and orange zest and juice; bring to a simmer over medium heat, stirring until the sugar dissolves.
3
Add the pumpkin chunks to the syrup, cover, and simmer gently for 25-30 minutes, turning the pieces occasionally, until they are tender when pierced with a knife.
4
Uncover and continue simmering for 8-10 minutes to reduce the syrup by about a quarter, until it thickens slightly and coats the back of a spoon.
5
Remove the cloves, then divide the candied pumpkin and syrup between two small bowls.
6
Scatter the toasted chopped pecans over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Pumpkin, peeled, cut into chunks
- 60g60g Brown Sugar
- 90g90g Water
- 2g2g Cinnamon Ground
- 1g1g Cloves, whole
- 20g20g Orange, zest and juice
- 10g10g Pecan, toasted, chopped, 1
