Calabaza en Tacha – Candied Pumpkin and Guava
Calabaza en tacha is traditionally served during the Mexican Day of the Dead celebrations but it’s never a bad idea anytime fresh pumpkins are available. Lightly spiced and intensely sweet, it can be enjoyed on its own as a light snack, as a breakfast item with milk, or as a dessert with plain vanilla ice cream.
In this version of calabaza en tacha from Michoacán, guavas and cinnamon give the dark brown glaze an unusual earthy character. The guava seeds also adds interest by embedding itself into the crevices of your teeth, a reminder that the rich sweetness of candied pumpkin is best savored slowly.
recipe adapted from Diana Kennedy’s Essential Cuisines of Mexico
In the Bag: Pumpkins hosted by Julia
Calabaza en Tacha
Candied Pumpkin and Guava in Raw Sugar
Pumpkin and guavas
1 medium pumpkin, about 5 pounds
8 cups water
1 1/2 pounds piloncillo/panela or dark brown sugar, about 4 cups
2 cinnamon sticks, about 3 to 4 inches each
10 guavas (optional)
Notes:
- The original recipe calls for simmering the seeds, pulp, and flesh in the syrup. I usually reserve the seeds for other things.
- Keep the rind on to prevent the pumpkin slices from disintegrating during the long simmer.
Instructions:
- Stab the pumpkin in several places to allow the syrup to penetrate the flesh.
- Cleave the pumpkin and guavas in half lengthwise.
- Disembowel the pumpkin.
- Hack the pumpkin into 3-inch chunks or crescent-shaped slivers.
- In a wide and heavy cauldron, add the pumpkin pieces, guavas, raw sugar, and cinnamon sticks. Add enough water to drown the pumpkin pieces and guavas, about 8 cups. Bring to a boil.
A wide and heavy cauldron, also known as a dutch oven - Cover the pot and cook the pumpkin and guavas over medium-high heat for about 15 minutes.
- Remove the lid and simmer until the liquid is reduced to a thick syrup and the pumpkin and guavas are glazed, about 1 to 2 hours.
To Serve:
Serve warm or chilled with milk or ice cream. Drizzle with some of the reserved syrup.
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November 3rd, 2008 at 4:16 am
These look awesome…I’d eat them off the peel like a watermelon!
November 3rd, 2008 at 7:03 am
Hmmm I would like to have a morsel…
November 3rd, 2008 at 7:53 am
A unique recipe! Both the calabaza and the guava must taste delightful!
Cheers,
Rosa
November 3rd, 2008 at 9:00 am
yum, you are doing great stuff with squash over there.
November 3rd, 2008 at 9:21 am
i have to say this is indeed an intriguing combination!! plus i have been blown away with all the bread recipes over the past few weeks….fabulous!!
November 3rd, 2008 at 10:19 am
Those look like they would be wonderful still warm, with a scoop of vanilla ice cream – yum!
November 3rd, 2008 at 10:27 am
you always introduce me to some strange fruit or recipe. which is really interesting . I ve never heard of guava before and neither candied pumpkin. Interesting recipe. which to try tasting these
November 3rd, 2008 at 12:31 pm
I’ve never cooked guava, but this does look so delicious. I’m going to have to give it a try.
November 3rd, 2008 at 12:35 pm
this looks wonderful…i don’t think i have actually seen fresh guava before, tropical fruits are not plentiful in this desert i guess.
November 3rd, 2008 at 12:53 pm
This is like Diane Kennedy’s recipe. I made it last year with slaked lime. It’s also known as pickling lime. I need to make it again. It is so good.
November 3rd, 2008 at 12:56 pm
Great combination of pumpkin with guava, who would have thought they would go well together.
Stab, cleave, disembowel and hack the pumpkin, eh? Looks like you had a good Halloween Jude!
November 3rd, 2008 at 5:03 pm
As a recent convert to the taste of pumpkin, I’m finding the thought of this candied pumpkin irresistible. And cooked guava? Equally as intriguing… (lovely photos with this).
November 3rd, 2008 at 8:01 pm
Did you purposely give your best Jason Voorhees impression in the cooking directions? Disembowel the pumpkin
Nice recipe Jude, keep the Halloween rolling.
November 3rd, 2008 at 10:04 pm
I have never heard of this! Thanks for introducing me to a new way to enjoy pumpkin!
November 4th, 2008 at 8:43 am
Guava could be a tough one to find in our neck of the woods. I so like the idea of pumpkin with ice cream – so much healthier than adding the sugar and flour -
November 5th, 2008 at 1:02 am
This is why I read your blog: I always learn something new, something interesting. Pumpkin with guavas: who’d have thunk?
November 5th, 2008 at 8:03 am
Lordy, the things you do to me
Who would have thunk, indeed!
I’ve also bookmarked your challah post because I’ve been meaning to try my hand at it. Will let you know how it goes.
November 7th, 2008 at 1:44 am
Awesome! This is something so new to me. wonderful! Pictures look beautiful and tempting! Like always.
November 7th, 2008 at 4:51 am
That is beautiful!
I can’t believe it looks so reasonable to put together. I need another pumpkin.
November 8th, 2008 at 10:30 pm
How unusual! (Well, for me, at least).
November 10th, 2008 at 10:54 pm
Lori – Yup. It’s actually from Diana Kennedy’s book. Pretty interesting variation with slaked lime.
Caroline, Adam –
Giz – No need to have the guava, of course
Dee – Have fun!
Thanks for dropping by everyone!
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