Calabazas en Azucar Cafe
                                                      (Pumpkin in brown sugar)
    

Ingredients:
1 small pumpkin, about 1 3/4 pounds
1 1/2 cups brown sugar
1/2 cup water, I used 1/4 cup water and 1/4 cup gold rum
1 teaspoon ground cloves
12 cinnamon sticks, each about 4 inches in length
a few mint leaves
thick yogurt or crème frâiche, to serve
optional: a handful of raisins, a handful of pecans

Directions:
Cut pumpkin in half, remove seeds and fibers
Cut into wedges, lengthwise
Arrange in a single layer in a heavy pan
Fill the hollows with the brown sugar
Pour the water (or water rum mixture) carefully into the pan, taking care not to dissolve the sugar
Sprinkle on the ground cloves, and add 2 or 3 cinnamon sticks
Cover the pan tightly and cook over low heat for about 40 minutes or until pumpkin is tender and the sugar water has turned into syrup
Check the casserole or pan occasionally to make sure the pumpkin does not dry out or stick to the bottom
Transfer the pumpkin wedges to a platter
Pour on the hot syrup
Decorate each portion with mint and cinnamon sticks
Serve with thick yogurt or crème frâiche




© 2009-2011 Mexico A Boomer's Guide