Pumpkin Compote Little Different
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter water
- 75 ml lemon juice
- 150 g suar or a little more to taste
- 4 clove (s)
- 50 g iner root, fresh, peeled or at least sliced
- 50 g fennel, fresh, cut into several strips
- 1 cinnamon stick (s), often broken
- 1 kg pumpkin (se)
Print Recipe
Pin Recipe Instructions
- Heat water, sugar, cinnamon, cloves, ginger and fennel and simmer covered on a low flame for about 30 minutes. Then remove the cloves, ginger and fennel.
- The lemon juice is only added immediately before the prepared pumpkin pieces are placed in the hot, but no longer boiling stock.
- Cut open the pumpkin, hollow it out generously, removing the pulp that is obviously too soft, peel it not too thickly and cut it into pieces the size of a thumb.
- Add 1 kg of the pumpkin pieces to the boiling stock, cover the pot and immediately remove from the fire. After about 30 minutes, the pumpkin pieces should be translucent and still have a pleasant bite.
- The individual ingredients can be varied as desired. If you don`t like fennel, leave it out.
- Depending on the degree of ripeness of the pumpkin, the brew with the pickled pumpkin pieces can be briefly boiled before everything has to be taken off the fire, as the pumpkin disintegrates very quickly, even if it is not obviously boiling.
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