Candied Pumpkin with Chocolate
Ingredients
- Ingredients
- 400 grams Pumpkin (fresh, peeled)
- 350 grams cane sugar
- 50 grams Glucose
- 2 Tbsps ground ginger
- cinnamon (1 teaspoon, crushed)
- allspice (1 teaspoon, crushed)
- cloves (1 teaspoon, crushed)
- Nutmeg (1 teaspoon, crushed)
- 150 grams Dark couverture chocolate
Preparation steps
Cut the pumpkin flesh into about 4 cm (approximately 1½ inches) long and 1 cm (approximately ½ inch) wide sticks. Bring 250 ml (approximately 1¼ cups) of water to a boil in a pot and blanch the pumpkin sticks in it for 7 minutes. Lift out the pumpkin sticks with a slotted spoon and drain.
Mix the remaining pumpkin stock with the turbinado sugar and glucose. Sprinkle the pumpkin sticks with the spices. Spread the pumpkin sticks on a plate and let dry open for 12 hours at room temperature. Also leave the pumpkin stock uncovered for 12 hours at room temperature.
Boil down the pumpkin stock to a thick syrup and pour hot over the pumpkin sticks.
Remove the pumpkin sticks from the syrup after 24 hours. Pour the pumpkin syrup into a pot, boil again until more thick, and pour again over the pumpkin sticks. Leave the pumpkin sticks for another 24 hours in the syrup.
Remove the pumpkin sticks from the syrup and allow to dry on a wire rack for about 24 hours.
Cut the chocolate into pieces and melt in a bowl over hot water bath. Dip the pumpkin sticks up to half into the melted chocolate, drain briefly and let dry on wax paper.
