- Yield: 1 1/2 cups
- Prep Time: 1h 15 min
- Cook Time: 20 minutes
Calabaza is already sweet, but for desserts additional sweetness is added. This is a sweet that goes back centuries in Latin America. A version of this recipe called Calabaza en tacha (or candied pumpkin) is popular during Mexico's Day of the Dead celebrations.
- 1 lb or 1 1/2 cups of baked calabaza*, chopped into 1" pieces
- 1/2 cup brown sugar
- 3 tbs orange juice
- 2 cinnamon sticks
In a large Dutch oven over medium-high heat, add 3 cups of water and brown sugar. Stir to dissolve. Add orange juice. Bring water to a boil.
Add cinnamon sticks, then add calabaza pieces and stir to coat. Return to a boil. Reduce heat and simmer 30 minutes.
Using a slotted spoon, remove calabaza to a paper towel-lined surface.
Remove the cinnamon sticks from the Dutch oven. Return to a boil over medium-high heat. Stir occasionally; let liquid reduce to a thick syrup, approximately 30 minutes.
Place calabaza pieces on a serving tray, drizzle with syrup. Serve with ice cream or vanilla pudding.
* For firm candy, bake the calabaza pieces 10 minutes each side.