-BARB DAY, GWHP32A
1 qt Pumpkin meat; fresh
- cut into 1-by-1 1/2-inch
- pieces
2 1/2 c Water
1 c Brown or maple sugar
1 c Granulated maple or raw
Sugar
Place the cubed pumpkin in a saucepan and cover it with water, about 2 to
2 1/2 cups. Bring it to a boil and simmer for 15 to 20 minutes, uncovered,
until the pumpkin is just tender. Remove the pumpkin with a slotted spoon.
There should be about 1 1/2 cups of liquid remaining.
Add the brown or maple sugar and dissolve over low heat. Place the pumpkin
pieces back in the pan and bring slowly back to a boil, then lower the heat
and simmer for 15 minutes. Let the pumpkin pieces stand in the syrup
overnight.
The next day, bring the mixture back to a boil and simmer for 5
minutes.Remove the pumpkin pieces from the syrup and spread them out on a
wire rack so the pieces are not touching one another. Let them stand in a
warm place or in a 140-degree oven for 3 to 4 hours to dry. Roll each piece
in the maple or raw sugar, and store them in a dry, cool place. Do not
stack or crowd the candy together. Makes 2 pounds.
Note: This can also be made with acorn squash, but the pumpkin gives the
candy a more vivid color. The flavor is about the same.
Source: Chef Lawrence Forgione An American Place, Lexington, New York
