By Jeremy Round
The most specifically autumnal of Turkish desserts. The pumpkin pieces stay relatively firm and take on a beautiful waxy gloss. Use the dense-fleshed golden Jamaican pumpkins to be found in Caribbean stores, if the ordinary variety seems loose and watery.
Layer pumpkin and sugar in a heavy saucepan. Add water. Put on very low flame, covered tightly, for 50 minutes or so until the pumpkin is tender. You may need to splash on more water from time to time, or you may need to reduce an eventual excess of liquid by boiling hard, with the pan uncovered, at the end of cooking time – it all depends on the pumpkin. Leave to cool in the pan with the syrup