Calabaza en Miel. Pumpkin in Piloncillo Syrup
I look forward to this easy and delicious Mexican antojito every season! Fresh pumpkin cooked low and slow in a spiced piloncillo syrup! YummY!
Servings 8 Servings
- 2 1/2-3 pounds pumpkin
- 1 1/2 pounds piloncillo
- 2 large cinnamon sticks
- 4-6 whole cloves
- 1-2 star anise
- 1 1/2 cups water
Thoroughly wash the pumpkin and remove all the seeds. Slice pumpkin into 2 inch pieces, leaving the rind on.
In a large pot, add the piloncillo, cinnamon, cloves, star anise and water. Heat to below medium.
Stir as needed. When the piloncillo melts completely, add the pumpkin. Mix in so the pumpkin is covered mostly.
Cover the pot, reduce heat slightly and let it cook for 30-40 minutes. Stir occasionally.When the syrup becomes thick and the pumpkin is tender, it's ready! Serve with a little bit of syrup in a shallow bowl. Some people like to enjoy a glass of cold milk with the calabaza.