Candied Pumpkin in syrup

This last week end was relaxing and fine. We, for first time in month, were peacefully on home. My husband loves candied pumpkin in light syrup, so do I.

I confess that I’ll never try before

This weekend I resolved make this popular sweet dessert here and in Brazil as well. Is easy and you can preserve for month if you use sterilized glasses. You only need a good sweet pumpkin, (Not acorn squash) sugar and patience

Candied Pumpkin in syrup

1 3/4 pounds sugar pumpkin, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes

1Tbsp spice clove 1 Tbsp honey 1 ½ cups water

2 ½ cup granulated sugar

Soak pumpkin overnight water, (water should cover pumpkin).

The next day, remove pumpkin from water

Bring water, granulated sugar, spice clove and honey to a boil in a 3- to 4-quart heavy pot over moderately high heat, stirring until sugar is dissolved, then add pumpkin and bring to a boil. Reduce heat and simmer pumpkin, covered, until tender but not falling apart, 15 to 20 minutes. Transfer pumpkin to a bowl using a slotted spoon, then boil syrup until reduced to about 1 1/2 cups, 5 to 8 minutes