Pumpkin Compote is a sweet and spicy side dish perfect for accompanying meat or cheese dishes. The Marina di Chioggia pumpkin is cooked with sugar, nutmeg, cinnamon, lemon, orange, and Amaretto to create a thick, fragrant jam. It's a great recipe to prepare during the fall when pumpkin is in season.
Cut the pumpkin flesh into pieces, place it in a pot, cover it with sugar, and let it macerate overnight in a cool place.
In the morning, place the pot over a very low heat, adding cinnamon, nutmeg, lemon juice, grated orange zest, and reduce by half while stirring until it thickens.
Once the Amaretto is added, pour it hot into warmed jars.
Seal tightly and boil in a water bath.
Pot
Blender
Store in the refrigerator in an airtight container for up to 3-4 days.
Delicious autumn compote with a sweet and spicy flavor.
Italy, Veneto
| Energy (kcal) | 116.08 |
| Carbohydrates (g) | 29.7 |
| of which Sugars (g) | 28.96 |
| Fat (g) | 0.09 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 0.82 |
| Fiber (g) | 0.41 |
