Name: Caramelized Pumpkin
Ingredients: pumpkin; water; sugar; lemon juice

Caramelized Pumpkin

Preparation info

Published 2008

1 kg / 2 lb 3.27 oz sugar
300 g / 10.58 oz water
30 g / 1.06 oz lemon juice
1 kg / 2 lb 3.27 oz pumpkin, skin and seeds removed, cut into 1.75-cm / .68-in wedges

Combine the sugar, water, and lemon juice in a medium saucepan. Cook over high heat until the sugar has turned an amber-brown color.
Turn the heat down to medium low and add the pumpkin wedges.
Cook until the pumpkin has absorbed the sugar and is translucent.
Using a slotted spoon, remove the pumpkin from the sugar and place on a sheet pan lined with parchment paper. Let cool to room temperature, then cover with plastic wrap.
Reserve at room temperature in an airtight container. Discard after 2 days.