Pumpkin Confection

150 ml syrup of canned fruit – e.g. peaches

40 g gelling powder, Gelfix or Ae.

600 g sugar

Sugar for the shell

H Recommended for re-cooking By – K-H. Boller 2:2426/2270.7 – from: speisen & trinken 12/98

Peel and core pumpkin. Measure flesh and cut into small pieces. Peel and cut ginger into small pieces. Grind pumpkin and ginger in a hand mixer with the syrup. Mix the jelling powder with one third of the sugar.

Bring pumpkin-ginger puree to a boil in a saucepan, whisking constantly. Add the jelling powder and sugar mixture and bring to a boil repeatedly. Make the puree 1 minute, add half of the remaining sugar to boil and fold in the remaining sugar. Make the quantity hearty 5 minutes. Constantly run a wooden spatula over the bottom of the pot as the pumpkin puree burns very easily.

Cooked puree on a baking sheet lined with plastic wrap 30×20 cm or a rectangular mold of 1 liter capacity rinsed with water. Cool for at least 3 hours.

Cut the confection into cubes or slices or cut out and roll in sugar. Store in a cool place.

To be. The finished pumpkin confection should be used within a few days.

I N F O! – I N F O! – I N F O! – I N F O! – I N F O! – I N F O!

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