1 Castilla Pumpkin or semi-firm pumpkin (6 - 8 pounds)
2 piloncillos or panocha (raw sugar cones)
1 cinnammon stick
2 cups hot water
1 lime, rind only
1 Begin by placing hot water and piloncillo in a large sauce pan over medium heat. Stir until piloncillo has melted completely about 5 minutes. Add lime rind cinnamon stick and cloves and reduce heat to low. Cover and simmer for 3 minutes.
2 Using a Y- peeler, peel the outside rind of the pumpkin. Slice the pumpkin in half and scoop out all seed and cut off any stem. Cut smaller portions to fin on mandolin and slice into 1/4" thick slices.
3 Blanch the pumpkin for 3-5 minutes and remove when soft and fork tender.
4 If you have time, reduce the blanching syrup two thirds and use to plate or garnish.
To plate, use ribbons of pumpkin to create flower like designs and serve with your choice of ice cream. This method of slicing the pumpkin thin reduces your cooking time, but feel free to cut your pumpkin into small cubes or dices for a different texture.
I hope you enjoy this fun way to enjoy candied pumpkin. Provecho- Chef Claudia ~