Although pumpkin is not technically a fruit, it is eaten in this sweet preparation, as many fruits are. There are many foods specially made for Día de los Muertos celebrations throughout Mexico, and this is one of the most representative. It is traditionally cooked in clay casseroles, with the seeds and strands attached, but you can also clean and dry the seeds and snack on them later.

　　

Ingredients

serves 8

　　2 oranges

　　1 1/2 pounds chopped piloncillo, or 1 1/2 cups firmly packed dark brown sugar mixed with 2 tablespoons molasses

　　3 (5-inch) pieces canela

　　6 whole cloves

　　4 cups water

　　1 (4- to 5-pound) pumpkin

　　

Step 1

Remove the orange zest (no white part) from the oranges with a peeler and place in a pot. Squeeze in the juice, then add the piloncillo, canela, cloves, and water. Cook over medium heat, stirring occasionally, until the piloncillo has dissolved, 5 to 10 minutes.

　　

Step 2

Meanwhile, cut the stem off the pumpkin and cut it in half lengthwise (scraping out the seeds and strings if you want to use them for something else or simply don’t want them in the dish). Cut each piece in half lengthwise again, and then cut each piece in half widthwise so you have wedges 2 to 3 inches wide. Place a layer of pumpkin, flesh side down, in a pot and then place the next layers flesh side up. Cover with the syrup and cook at a soft simmer over medium heat until the pumpkin is tender and the syrup has thickened, is dark brown, and looks like a glaze, about 2 hours. Serve at room temperature or chilled.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.