Spiced Candied Pumpkin Pieces in Syrup
Firm, translucent pumpkin cubes slow-cooked in a golden cinnamon and clove syrup — this chilled dessert is as elegant as it is comforting. The lime-soaking step is the old-fashioned secret that keeps each piece perfectly intact and gives the texture a uniquely satisfying bite. Serve it cold and let the warm spices do all the talking.
🛒 Ingredients
6 servings
- 1 kg (2.2 lbs) butternut squash or pumpkin, cut into 3 cm cubes
- 500 g (2½ cups) granulated sugar
- 120 ml (½ cup) water
- 2 cinnamon sticks
- 4 whole cloves
- 2 litres (8 cups) cold water
- 20 g (1 tbsp) food-grade pickling lime (calcium hydroxide)
- Zest of 1 unwaxed lemon, for serving
- Heavy cream or crème fraîche, for serving
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Directions
- 1
Dissolve the pickling lime in 2 litres of cold water, stirring well. Add the pumpkin cubes and soak for 3 hours, stirring occasionally to ensure even exposure.
- 2
Drain and rinse the pumpkin pieces very thoroughly under cold running water, repeating several times until the water runs completely clear with no residue.
- 3
In a heavy-bottomed saucepan, combine the sugar, 120 ml water, cinnamon sticks and cloves. Bring to a gentle simmer over medium heat until the sugar dissolves.
- 4
Add the rinsed pumpkin cubes to the syrup and cook on low heat for about 1 hour, stirring gently every 10 minutes.
- 5
Cook until the pieces are translucent and the syrup has thickened slightly. Remove from heat and allow to cool completely at room temperature.
- 6
Refrigerate for at least 2 hours before serving. Spoon into bowls with the spiced syrup, finish with lemon zest and a dollop of heavy cream.
💡 Chef's Tip
Food-grade pickling lime (calcium hydroxide) is what makes this recipe special — it firms the pumpkin flesh before cooking so the pieces hold their shape beautifully in the syrup. Always rinse very thoroughly after soaking. Look for it in specialty grocery stores or online under 'cal for tamales' or 'pickling lime'.
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