Components
- 1 kg of peeled neck pumpkin
- 2 tea cups of demerara sugar
- 5 Indian Cloves
- 1 cinnamon stick
Ready state
- Cut into medium-sized pieces, roughly 3 cm, they don’t have to be perfect cubes, just uniform enough to cook evenly.
- Place the pumpkin, sugar, cinnamon, and cloves in the electric pressure cooker. Seal the lid and set the cooker to high pressure for 30 minutes.
- Once baking is complete, turn the valve to let out the pressure before lifting the lid.
- Open the pan and use a bamboo spatula to mash the pumpkin pieces until they become soft. Set the pan to Refuge mode and cook for approximately 10 minutes, stirring occasionally, until the syrup thickens. Note: the sweet should remain moist at the end of cooking, as it absorbs the syrup and firms up as it cools.
- Turn off the heat and pour the sweet mixture into a glass jar (or compote dish) and allow it to cool slightly. Cover and refrigerate. Serve plain or with white cheese.
Note: Store in the refrigerator for up to 20 days in a pot with a sealed lid.
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If you wish to make pumpkin candy using the traditional method, without a pressure cooker, check out this recipe.
