Pumpkin Dessert

1. 1

   Cut whole pumpkin into wedges and trim off the skin. Clean all the seeds and make sure you have smooth pumpkin wedges.

2. 2

   Depending on their size cut the pumpkin wedges into 2-3 pieces (around 3-4 inches long). Give them a good wash under cold water. Dry them fully with a paper towel.

3. 3

   Put pumpkin chunks into a heavy and large sauce pot. Cover the pumpkin with sugar and put the whole cloves. If the pumpkins are too sweet use 1.5 cup of sugar instead of 2 cups. Put the lid on and leave over night in a room temperature (for 12 hours). This will allow pumpkins to release the water inside them and we will not be putting additional water while cooking.

4. 4

   Cook the pumpkins over medium heat for 2.5-3 hours. (Until the pumpkins soften but not mushy.) In the last 30 to 45 minutes open the lid so sugar and the water become syrupy. After cooked cool for 4-5 hours. It can be kept in the refrigerator up to a week.

5. 5

   This is the important part, before serving in pestle and mortar crush walnuts in to small chunks. Place the pumpkins on a service platter and don't forget to put the syrup on top as well. From a hight crumble walnut pieces and Bon Appetit.

6. 6

   Also you can serve with good quality vanilla ice-cream, preferably not very sweet.

* Per serving · 4 servings · Values may vary.

No additional tips available.