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Recipe by
Pumpkin compote is a side dish with a sweet and spicy flavor, perfect to accompany meat dishes or cheeses. Marina di Chioggia pumpkin is cooked with sugar, nutmeg, cinnamon, lemon, orange and amaretto to create a thick, fragrant preserve. It is an excellent recipe to prepare during autumn when pumpkin is in season.
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Step 1 of 4: Cut the pumpkin flesh into pieces, put it in a pot, cover it with sugar and let it macerate overnight, covered, in a cool place
Step 2 of 4: In the morning put the pot over very low heat, adding cinnamon, nutmeg, lemon juice, grated orange zest and let it reduce by half, stirring until it becomes thick
Step 3 of 4: Once the amaretto has been added, pour boiling hot into jars kept warm
Step 4 of 4: Seal tightly and boil in a bain-marie
| Average values | Per serving338 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,715 kJ410 kcal | 507 kJ121 kcal |
| Fat | 0.34 g | 0.1 g |
| of which saturated fatty acids | 0.3 g | 0.09 g |
| Carbohydrates | 107.96 g | 31.94 g |
| of which sugars | 98.66 g | 29.19 g |
| Fibre | 1.32 g | 0.39 g |
| Protein | 2.54 g | 0.75 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detectedDetected
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs and Tree nuts
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
