Perfect for Halloween, and a great treat for any young visitors who come a-knocking, this recipe uses one of Lanzarote’s favourite ingredients – the pumpkin. Try and find one of the smaller, sweeter pumpkins – a butternut squash is perfect, while a potimarrón pumpkin can also be carved into a Jack O’ Lantern.
– 500g of peeled pumpkin
– 100g of granulated sugar
– 10cl of water
– The juice of 1 lemon
– 1 cinnamon stick
– 15g of butter
– Icing sugar
Dice the pumpkin into 2 or 3 cms cubes. Put to one side.
Heat your oven to 140°C.
Crush the cinnamon stick and mix all the ingredients in an oven-adapted container. Put into the oven.
Cook for at least 2 hours, stirring every 20 minutes or so. If the pumpkin starts to take on a brown colour, lower the oven temperature to 120°C.
Strain the pumpkin and save the liquid after cooking.
Dry your pumpkin cubes in the oven for at least 2 hours at a temperature of 70°C.
Meanwhile, reduce the liquid that we saved earlier in a saucepan until you get a caramel consistency. This can be used as the topping for a cheesecake, and is also delicous with Greek yoghurt.
Sprinkle your pumpkin cubes with icing sugar and serve.