Pumpkin Dessert
So easy to prepare. All you need to do is pick up a good pumpkin and have a strong arm and a sharp knife to cut it.
Servings 10 servings
Calories 115kcal
Ingredients
- 1 kg pumpkin
- 150 grams sugar
- 50 millilitres water optional
- 3 cloves
- 1 cinnamon stick
- 100 grams walnuts coarsely chopped
- 2 tablespoons tahini optional
Instructions
- You will get better results if you start this dessert the night before. Peel the pumpkins and cut to pieces 7-8 centimetres long and 1½-2 centimetres thick. Place them in a large and deep pan. Pour the sugar evenly on top. Cover the lid. Leave it until the next day.
- The pumpkin pieces will soak up the sugar and leave out some of its water. You can change the sugar amount according to your taste.
- Add the cloves and the cinnamon stick. If you have not started the night before; no problem - just add about 50 g of water and proceed.
- First with medium heat, and then with low heat; cook until the pumpkins are ready to heat. You can understand this by sticking in a knife or a toothpick into a slice of pumpkin, if it goes in easily, it is a sign that you can close the heat.
- If the pumpkins have left out too much water you might want to cook with open lid, so the excess water evaporates. Do not let all the water evaporate as the pumpkins will soak the water back up again.
- Serve 2-3 slices per person. Discard the cloves and the cinnamon stick.
- Garnish with coarsely chopped walnuts. You can also drizzle some tahini over the slices. Save it preferrably at room temperature with lid on.