Candied pumpkin

Try Turkish pumpkin dessert—two ways, and a sugar-free alternative! The regular version and one made with slaked lime that only very few get to taste outside of Turkey. Video with step-by-step instructions available. #pumpkin #dessert #pumpkindessert #kabaktatlisi #turkish #thebest #best #vegan #accidentallyvegan #plantbased #delicious #fall #falldesserts

This is the stuff you get by the cash register at Mexican restaurants or in little Mexican grocery stores. It's been one of my favorites since I was, oh, 6 or 7 and got some at Olviera Street. I add the cinnamon and cloves because I like it spicy, but traditionally it's just pumpkin and sugar. Really labor-intensive, but so worth it! Do not use carving pumpkins, use sugar-pie or other cooking pumpkins (which the computer does not recognize.) Cook time is for unattended resting time.

Dulce De Calabaza recipe for traditional Mexican pumpkin candy slices with a hint of anise. Delicious dried and crystalized or soft and syrupy.

Candied pumpkin is a delicious dessert that has its roots wet in Mexican cuisine. It is also known as Calabaza En Tacha. It is sweet, and tenderly cooked pumpkin pieces that taste rich and are utterly delicious.

Sweet pumpkin preserves 2-ways - candied pumpkin in syrup and pumpkin jam! All you need is a handful of ingredients to prepare either of these sweet pumpkin recipes – perfect for water bath canning to keep in your pantry for up to a year!

Celebrate Dia de los Muertos with Calabaza en Tacha or Mexican Candied Pumpkin. You'll love this Mexican seasonal pumpkin dessert.

Calabaza en Tacha, or Mexican candied pumpkin, is a traditional Mexican dessert made from pumpkin, piloncillo, cinnamon, cloves, and orange zest.

Pumpkin Slaked lime (also sold as pickling lime) Water Sugar Cilantro (coriander) seeds Stick cinnamon Cut pumpkin open and clean out seeds* and fibrous strands. Peel pumpkin and cut into oblong pi…

Blog de culinária y fotografia

With a bit of sugar, a dash of cinnamon, and some orange zest, I transformed the fresh pumpkin into the most delicious, festive squash I’ve ever had — subtly sweet, super creamy, and flat out delicious. I used the candied pumpkin to make a pumpkin pie, and the result was a pie that tasted naturally sweet, with a wonderfully smooth, custard-like filling.