Dulce de Calabaza (Candied Pumpkin) – Cuban-Style

Cut the pumpkin in half, scoop out seeds and fibers, then scrape the skin with a sharp knife. Cut into 2-inch (5cm) chunks. Discard the skin.

In a large pot, combine water and sugar. Cook over medium-high heat, stirring until sugar dissolves, about 3 minutes.

Bring the syrup to a gentle boil and stir in lime juice, lime zest, cinnamon sticks, and the whole clove. Add the pumpkin pieces and gently toss with a wooden spoon until every chunk is glossy with syrup. Lower the heat to medium-low.

Cover the pot and let it tremble on the edge of a simmer for one hour. Every fifteen minutes or so, lift the lid and carefully scoop the syrup back to the top so every side collects sugar — do it slowly so a greedy piece doesn't sour the pot.

After about 45 minutes, the cubes will blush winter squash amber, and the syrup will coat a wooden spoon burnished, honey-brown. Pierce a piece with a fork — it should give, clinging tenderly to a trace of stubborn spine.

Let chunks cool completely in their golden syrup before encouraging the halves to place cozy with a lemon. Candied in the cool air like cooled lava, slice them twice so they calm down enough for a tender spoon.