There are many uses for a pumpkin: it is dried, hollowed out and used as a vessel, it decorates a house, you can’t do without it on Halloween, and the culinary methods of pumpkin processing are simply innumerable.
Pick your recipe
Try making pumpkin sweet dishes, candied fruit and pumpkin pie. For candied fruit, wash the pumpkin weighing about 1 kg, remove the peel, select the seeds and pulp, cut into small (1.5-2 cm) cubes. Pour 700 ml of water into a saucepan, put on fire, gradually pour 1.2 kg of sugar. Constantly stirring, bring to a boil, reduce heat, boil for 1-2 minutes, remove and strain while the syrup is hot. Put slices of pumpkin in hot syrup, bring to a boil and cook on low heat for about 5 minutes. Remove from heat and cool to room temperature. Wash the orange, squeeze the juice, pour the juice into the syrup, add cloves (2 heads) and cinnamon (2 sticks), boil and cool another 7-8 times to make the pumpkin slices translucent. Drain the syrup, discard the candied fruit in a colander, let the remaining syrup drain, lay the pieces of pumpkin on waxed confectionery paper to dry at room temperature, or put it in a ventilated oven heated to 50 ° C. Store dried candied fruit in a glass jar with a tightly closed lid.
Make a citrus-squash sandwich cake. Sift 150 g of flour through a sieve into a bowl, cut into small pieces 100 g of chilled butter, add salt, 50 g of sugar, knead the dough. Wrap it in cling film or foil and refrigerate for at least 1 hour. Roll out the dough into a layer 1-2 cm thick, lay in a greased form or on a baking sheet covered with baking paper. Spread the dough with a fork over the entire area. Heat the oven to 180 ° C, bake for 8-10 minutes to make the dough light brown.
Wash the pumpkin, boil in salt water until completely softened, remove the crust, cut into slices. You will need 250 g of pumpkin pulp. Wash 6 eggs, separate the yolks from the proteins, wash the lemon and orange, squeeze the juice out of them, remove the zest and chop. Pound the yolks with 50 g of sugar, add salt, 1 tsp. cinnamon and chopped zest. Scald 250 g of almonds with boiling water, remove the peel and finely chop the kernels. Chop 100 g of candied orange. Sift 50 grams of flour, combine with almonds and chopped candied fruit. Beat 6 proteins in a strong foam, gradually adding 120 g of sugar, put the whipped proteins on the yolk mass, put on top the pieces of pumpkin, add a mixture of almonds and flour, carefully mix all the ingredients.
Lubricate the mold with oil, put the pumpkin mass there, bake at a temperature of 200 ° C for 25-30 minutes, until the dough turns light brown. Remove the cake pan from the oven, cool for 10 minutes without removing the dough from the pan.
Lubricate the shortbread cake with orange confiture, put the pumpkin cake on top of it. For impregnation, squeeze the juice of 1 orange and 1/2 lemon, mix in a saucepan, add 40 g of sugar, bring to a boil, cook for 2-3 minutes. Remove from heat, let cool slightly. Pour in 20 g of orange liquor, stir and grease the cake with the mixture, distributing the impregnation evenly over the entire surface. Scald 80 grams of almonds with boiling water, peel, rub the kernels on a coarse grater to make chips. Sprinkle almonds and icing sugar on the cake, leave to soak for 10-12 hours.