Doce de Abóbora (Brazilian Candied Pumpkin)

🧂 Ingredients

• 1 kg Pumpkin(Use a firm, sweet variety like 'cabotiá' (Japanese pumpkin) or butternut squash. Remove seeds and fibrous parts.)
• 500 g Granulated Sugar
• 2 whole Cinnamon Sticks
• 6 Whole Cloves
• 1 cup Water

👨‍🍳 Instructions

1. 1

   Prepare the pumpkin: Peel the pumpkin, scoop out the seeds and stringy bits, and cut the flesh into uniform 1.5-inch (4 cm) cubes. This ensures even cooking.

   ⏱️ 10 minutes
2. 2

   Combine ingredients for the syrup: In a large, heavy-bottomed pot or Dutch oven, combine the cubed pumpkin, granulated sugar, cinnamon sticks, and whole cloves. Gently toss to coat the pumpkin evenly.

   ⏱️ 5 minutes
3. 3

   Add water and begin cooking: Pour the water into the pot. Stir gently to ensure the sugar starts to dissolve and coat the pumpkin. Place the pot over medium-low heat.

   ⏱️ 5 minutes
4. 4

   Simmer and reduce: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook undisturbed for about 1 hour. The pumpkin will start to soften and release its own juices, and the sugar will dissolve into a syrup.

   ⏱️ 1 hour
5. 5

   Continue cooking until tender and translucent: After the initial hour, remove the lid. Continue to simmer gently, stirring occasionally, for another 30 minutes to 1 hour, or until the pumpkin pieces are tender when pierced with a fork and have become translucent and slightly glossy. The syrup should thicken considerably. Be careful not to overcook, or the pumpkin will break down completely. The goal is tender, slightly firm pieces suspended in a thick, rich syrup.

   ⏱️ 30-60 minutes
6. 6

   Cool and serve: Remove the cinnamon sticks and cloves. Let the doce de abóbora cool completely in the syrup. It can be served warm or at room temperature. For a traditional pairing, serve small portions with slices of mild, fresh white cheese (like Minas cheese) or even a dollop of cream.

   ⏱️ 10 minutes (active)

💡 Pro Tips

• ✓The pumpkin should be tender but hold its shape, appearing translucent and glossy in the thickened syrup.
• ✓This sweet is traditionally served with a mild, fresh white cheese (like 'queijo fresco' or 'queijo minas') to balance the sweetness.
• ✓This is a very sweet dessert, so small servings are typical.
• ✓Ensure your pot is large enough to accommodate the pumpkin and syrup without boiling over.

🔄 Variations

• Add shredded unsweetened coconut along with the pumpkin in step 2 for a tropical twist.
• Include a knob of fresh ginger (about 1 inch, peeled and sliced) with the spices in step 2 for a warming, spicy note.

🥗 Nutrition

Per serving