Ingredients

• 1 kg pumpkin (use crown)
• 2½ cups sugar
• ½ cup water
• 6-8 whole cloves

Method

1. Cut the pumpkin into nice looking pieces about 10cm square. Peel and trim. Cook in boiling water for 5 minutes. Drain well.
2. Stir the sugar, water and cloves together over a low heat in a flame-proof casserole until dissolved. Add the pumpkin.
3. Bake at 125°C for 30-45 minutes until the sugar syrup has saturated the pumpkin. Test to check the pumpkin is tender, if not continue cooking.
4. Allow the pumpkin to cool in the sugar syrup and then refrigerate. Serve the pumpkin with syrup, clotted cream and chopped extra pistachio nuts.

Cooks Tips

- In place of pumpkin use quinces when in season.