Candied pumpkin
Dulce de kalavasa
Our endless magnificent array of syrupy food preserves include dulse de kalavasa, candied pumpkin.
Deep amber colored, candied pumpkin steeped in a ginger syrup with crunchy toasted almonds is a cherished childhood favorite of mine. The heavenly aromas of this luscious sweet simmering on the stove top infused our kitchen when I was a young girl. I remember that food grade pickling lime wasn’t available in Zimbabwe. My parents would try sourcing some lime powder from construction sites. Lime is needed to give the pumpkin a crunchy bite, thankfully now readily available online.
A spoonful of the candied pumpkin is so satisfying for an after dinner sweet craving. Dulse de kalavasa is wonderful to have at hand for a quick dessert served with Greek yogurt.
Ingredients
1kg (2¼lb) pumpkin, peeled
2 tbsp lime powder*
For the syrup:
1 cup honey
1½ cups sugar
1½ cups golden syrup
1 cup water
1 tsp ground ginger
1 cup whole blanched almonds, toasted
Preparation
Cut the pumpkin into long thin strips ½x2in (1x6cm ). Combine the pickling lime with enough cold water to cover the cut pumpkin in a non-reactive bowl (preferably glass). Allow to soak for 2 hours. This process firms up the pumpkin for preserving. Drain the pumpkin in a colander and rinse very well by pouring over fresh cold water, then drain.
In a large stainless steel pan with a tight fitting lid bring the honey, sugar, syrup and water to a boil. Add the pumpkin strips and allow to cook on medium heat for about 2 hours or until the pumpkin is translucent and the syrup is thick enough to coat the back of a spoon. Remove from the heat, add the ginger and toasted almonds. Allow to cool.
Transfer the candied pumpkin and syrup into pre-sterilized mason jars and store in a cool dark place.
Stella’s Hint:
*Pickling Lime available online