Calabaza en Tacha

　　Señora Consuelo de Mendoza

　　There are many regional recipes for pumpkins cooked with raw sugar, either piloncillo in the form of cones, or panela, in thick rounds — the darker the color the richer the flavor. This recipe comes from the eastern part of Michoacán, where it is eaten preferably for breakfast with a glass of cold milk.

　　

Ingredients

Makes about 30 pieces

　　1 medium pumpkin, about 5 pounds (2.5 kg)

　　8 cups (2L) water

　　1 1/2 pounds (675 g) piloncillo or panela, broken into small pieces, just under 4 cups (960 ml) or dark brown sugar

　　3 2-inch (5-cm) cinnamon sticks

　　10 guavas (optional), halved, seeds left in

　　

Step 1

Pierce the shell-like outer rind of the pumpkin in several places to enable the syrup to penetrate the flesh and cut into pieces about 3 inches (8 cm) square, leaving the fibrous flesh and seeds inside.

　　

Step 2

In a wide, heavy saucepan put enough water to completely cover the pumpkin. Add the brown sugar and cinnamon sticks and bring to a boil. Add the pieces of pumpkin and guavas and cook over fairly high heat, moving the pieces around from time to time to avoid sticking. Cover the pan and cook for about 15 minutes, then remove the lid and continue cooking until the syrup has reduced and the flesh of the pumpkin is a rich brown.

　　The Essential Cuisines of MexicoClarkson Potter