- 1 kg fresh pumpkin, trimmed
- 2 cups sugar
- 1 cinnamon stick
- Crushed walnuts for garnish
Directions:
1) Trim your pumpkin. Cut the pumpkin from top to bottom, making slivers about 2 inches wide at the center
2) Clean out the seeds and cut off the outer skin of each sliver
3) Depending on their length, cut each sliver into two or three pieces
4) Line the bottom of a large, shallow covered skillet with the pumpkin
5) Pour the sugar evenly over the top. Add the cinnamon stick and cover the pan. Let the pan rest overnight
6) The next morning, you'll see that the pumpkin has released all its juices. The pumpkin pieces should be nearly covered in their own juice. There should be no need to add any extra water
7) Place the plan still covered on the stove and bring it to a boil, then reduce the heat
8) Let the pumpkin simmer until it becomes very soft and translucent and the juice and sugar are reduced to a thick, syrupy consistency
9) Once the pumpkin is "candied," let it cool down in the pan for several minutes. Remove the pieces gently and arrange them on your serving platter
10) Discard the cinnamon stick. Drizzle the extra syrup over the top and refrigerate for several hours
11) Just before serving, garnish your pumpkin pieces with crushed walnuts
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