Have you ever tried pumpkin compote? Doce de Abóbora is a classic Brazilian sweet, it can be crystallized, preserved, molded in heart-shaped tins, and jam. From all the pumpkins sold around here, I find that butternut squash is the one most similar to the one used in Brazil for this recipe.
I do believe in handmade gifts, particularly when they are edible. Who can resist them, especially when they are delicious and cutely packaged?
This sweet pumpkin compote is easy to make and fun to give away - you can share them with your co-workers, thank the hostess at your next party, or simply offering them to friends as a sweet small gesture.
It's pumpkin time so why not try a new recipe? This is a nourishing, comforting and delicious sweet with a touch of fragrant spices.
Sweet Pumpkin Compote - Doce de Abóbora
♥ 1 lb butternut squash
♥ 1 cup of sugar
♥ 2 cinnamon sticks
♥ 4-5 cloves
♥ 1/2 cup unsweetened coconut (optional)
Peel and cut the pumpkin into small cubes. The smaller the pieces the faster it will cook.
Place the the pumpkin and sugar in a heavy-bottom saucepan and mix well. Cook over medium heat, stirring often, until the sugar has dissolved.
Add the cinnamon sticks and cloves to the mixture and turn the heat to low. Keep stirring occasionally so the mixture won't stick to the pan and to prevent the crystallization of the sugar.
The cooking time depends on the pumpkin, but is hardly ever less than 40 minutes.
Mash the pumpkin with a potato masher or fork over halfway through cooking time.
Once cooked remove and discard the cinnamon sticks and cloves.
Add the coconut, and set aside to cool. Keep it in an airtight container in the refrigerator for up to 4 days.
Serve it on its own, or with soft flavored cheeses.