2 kg of ripe pumpkin, peeled and cut into 3 cm cubes
4 tablespoons of virgin olive oil (60 g)
1 kg of sugar
4 cups of water
2 kg of ripe pumpkin, peeled and cut into 3 cm cubes
4 tablespoons of virgin olive oil (60 g)
1 kg of sugar
4 cups of water
In a plastic bowl, place the pumpkin in a saucepan with enough water to cover it
Add the olive oil and mix well
Let it rest for 2 hours
Drain the pumpkin and wash it thoroughly. Reserve
In a pot, combine sugar and water, bring to boil while stirring constantly until the sugar dissolves and the mixture thickens
Add the pumpkin and cook without covering until it becomes tender, about 40 minutes
Let it cool down and transfer it to a compote jar
Serve in 12 portions
Note: If you want to remove the pumpkin chunks, let them air dry and coat with sugar.
