Pumpkin Compote with Citrus Kick
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 kg pumpkin (se), e.g. Muscat de Provence
- 1 liter water
- 0.5 liter ½ orange juice (100% fruit)
- 150 ml vinegar, e.g., white wine vinegar
- 1 kg sugar
- 6 clove (s)
- 2 sticks cinnamon
- 1 lemon (s), untreated
- 2 orange (s), untreated
- some rum, whiter
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin, remove the seeds and fibers and cut the pulp into cubes about 1.5 x 1.5 cm. Weigh out 3 kg of this and place in a sufficiently large saucepan. Wash the citrus fruits, cut into slices about 0.5 cm thick and add to the pumpkin along with the other ingredients. Depending on your taste, the orange juice can also be replaced by pineapple juice and the ratio of water to juice can be changed 1: 1.
- Bring everything to the boil and simmer only long enough for the pumpkin to be almost soft but still firm to the bite. For hard varieties, add the lemon and orange slices later if necessary.
- Remove from the fire and take out the pieces of fruit. Remove the clove and cinnamon and pour hot into prepared glasses with the lemon and orange slices (can be eaten too).
- Bring the stock to the boil again and pour it over the pieces of fruit at boiling temperature until the glasses are full to the brim. Immediately close the jars with the twist-off lids and let them cool upside down.
- The recipe comes from my neighbor, who uses a nearly 1: 1 mixture of water and orange juice. So far I have been rather skeptical to dislike of the (mostly sweet and sour) pickled pumpkin. I loved this compote. It is wonderfully fruity and the citrus flavors together with the fine clove and cinnamon taste go very well. I can`t say anything about the shelf life yet, but it should be a year.
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