Candied pumpkin in the oven - quick and tasty

My simple recipe and step-by-step photos will help you prepare delicious candied pumpkin in the oven for the winter. This time I used exactly this method for drying sweet delicacies.

To prepare, take:

• pumpkin – 3-4 kg;
• sugar – 1.5-2 kg;
• lemon – 1-2 pcs.;
• powdered sugar – 1-2 tbsp;
• knife;
• enamel or glass pan;
• parchment paper.

How to make candied pumpkin at home

Wash and dry the pumpkin.

Cut it into two to four pieces.

Using a knife, remove all the seeds and the soft part on which they are held, cut into pieces two to three centimeters wide, as in the photo.

Peel these pieces.

Using a knife, cut long pieces of pumpkin into small pieces, 1-1.5 centimeters long.

Cut the washed lemons into thin slices. Place pieces of pumpkin and lemon in layers in an enamel or glass pan, sprinkling each with a small amount of sugar. Leave for 1-2 hours.

Heat water separately and pour boiling water over the workpiece so that the water barely covers it. Bring to a boil and simmer over very low heat for 40-60 minutes.It is important to monitor the cooking process and prevent the pumpkin pieces from becoming overcooked.

Place the cooled pieces on parchment paper so that they do not touch each other.

Place to dry in the oven at 50-60 degrees for 3-4 hours. Leave the oven lid ajar. This is what you should get as a result of drying in the oven.

Place the dried pumpkin pieces, which can already be called candied fruits, in a glass container for storage. Add 1-2 tablespoons of powdered sugar. Close the lid and shake until the powder evenly covers all the candied fruits.

Candied pumpkin does not need to be coated with powdered sugar. They taste and look very similar to dried apricots. They have a pleasant sweet taste with a slight sourness and, at the same time, are not cloying.

By serving healthy and tasty candied pumpkin with aromatic hot tea, you will get an unforgettable experience from this familiar ceremony.