Candied Pumpkin Slices Food

CANDIED PUMPKIN SLICES

Candied Pumpkin Slices image

This recipe works best with firm orange-skinned pumpkins, such as 'Cheese' or 'Small Sugar Pie.'

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 5 dozen

Number Of Ingredients 3

Ingredients

1 1/2 pound pumpkin, peeled and seeded
3 cups sugar
Zest of 2 limes, cut into very thin strips

Steps:

Cut the pumpkin into wedges about 3 to 4 inches wide. Cut across wedges to form slices about 1/4 inch wide; set aside.
Combine 2 cups sugar, lemon juice, and zest in a medium bowl. Add pumpkin pieces; stir until well coated. Cover with plastic wrap; refrigerate overnight.
Transfer mixture to a medium heavy-bottomed saucepan; bring to a simmer over medium heat. Reduce heat to medium-low; cook, stirring occasionally, until pumpkin is translucent and sugar has formed a light-amber-colored caramel, 1 hour 10 minutes to 1 hour 15 minutes.
Remove pumpkin from caramel with a slotted spoon, and dry on a rack set over a cookie sheet for at least 12 hours, turning the pumpkin pieces once or twice.

CANDIED PUMPKIN RECIPE

Candied Pumpkin Recipe image

This is a delicious way to use fresh pumpkin.

Provided by Rachel

Categories Side Dish Vegetables Squash

Time 40m

Yield 12

Number Of Ingredients 6

Ingredients

¼ cup unsalted butter
3 cups fresh pumpkin, cut into 1/2-inch cubes
⅓ cup white sugar
¾ cup maple syrup
1 tablespoon minced fresh ginger
½ teaspoon ground cinnamon

Steps:

Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 114.9 calories, Carbohydrate 20.8 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 2.7 mg, Sugar 17.7 g

CANDIED LEMON SLICES

Candied Lemon Slices image

These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 1 dozen

Number Of Ingredients 2

Ingredients

1 large lemon
1 cup sugar

Steps:

Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.

CANDIED PUMPKIN WITH TAHINI AND DATE SYRUP (KABAK TATLıSı)

Candied Pumpkin With Tahini and Date Syrup (Kabak Tatlısı) image

A popular sweet in Turkey, candied pumpkin requires few ingredients and a little time.

Provided by Yasmin Khan

Yield Serves 6

Number Of Ingredients 5

Ingredients

3 ⅓ lb (1.5 kg) sugar pumpkin, peeled, seeded, and cut into 2-inch (5-cm) wedges
2¼ cups (450 g) granulated sugar
tahini
date syrup
crushed walnuts

Steps:

Place the pumpkin or squash in a roasting dish and sprinkle with the sugar. Toss to ensure the pumpkin or squash is evenly coated, then let it rest for 30 minutes; after this time you should see that the sugar has begun to melt. Spoon this syrup back over the pumpkin or squash, then cover the dish with foil and let it rest on the work surface for at least 12 hours.
By the next day, the sugar should have completely dissolved and the pumpkin or squash will have released its juices.
Preheat the oven to 350°F (180°C).
Take off the foil and transfer the dish to the oven to bake for 1 hour, spooning the juices back over the pumpkin every 20 minutes. Remove from the oven and allow to cool completely in its dish.
To serve, place a pumpkin slice on a serving plate, drizzle with a couple of tablespoons of tahini and 1 tablespoon date syrup, and finish with a smattering of crushed walnuts.

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