Calabaza En Tacha (Candied Pumpkin)

     Pumpkin cooked in cinnamon-infused syrup is a typical sweet placed on altars as an offering to the dead. Originally sweetened with honey or the sap of the maguey plant, today it is made with the Mexican sugar piloncillo but dark brown sugar can be substituted. I like to leave the skin on the pumpkin, but you can peel it if you prefer.

     150 MINUTES

     15 minutes to make

     135 minutes to cook

     1 pound piloncillo or dark brown sugar (see Note)

     Juice of 1 orange

     3 cinnamon sticks

     1 (2- to 2 1/2-pound) pumpkin, about 1/2 pumpkin, seeded and cut into 2-inch pieces

     In large saucepan, combine piloncillo, orange juice, cinnamon and 2 cups water. Bring to a boil. Add pumpkin pieces. Reduce heat to low, cover and simmer 2 hours. Uncover and return to boil.

     Boil until syrup is reduced and slightly thick, about 15 minutes.

     Serve chilled or at room temperature.

     Serves 8.

     Note: Piloncillo, compressed cones of Mexican brown sugar, is available in well-stocked Hispanic sections of many supermarkets.

     Per serving: 240 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 63 g carbohydrates; 0 mg cholesterol; 25 mg sodium; 1 g protein; 1 g fiber.