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.
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
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
Once the amaretto has been added, pour boiling hot into jars kept warm
Seal tightly and boil in a bain-marie
Pot
Blender
Store in the refrigerator in an airtight container for up to 3-4 days.
Delicious autumn compote with a sweet and spicy flavor.
Italia, Veneto
| Energy (kcal) | 116.08 |
| Carbohydrates (g) | 29.7 |
| of which Sugars (g) | 28.96 |
| Fat (g) | 0.09 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 0.82 |
| Fiber (g) | 0.41 |
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