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 dense and fragrant jam. It's an excellent recipe to prepare during the autumn 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, put the pot on a very low heat, adding cinnamon, nutmeg, lemon juice, and grated orange zest, and reduce by half, stirring until it becomes thick.
Add the amaretto and pour the hot mixture into jars kept warm.
Seal hermetically 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.
Italia, Veneto
| Energy (kcal) | 103.88 |
| Carbohydrates (g) | 26.21 |
| of which Sugars (g) | 25.58 |
| Fat (g) | 0.14 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 0.82 |
| Fiber (g) | 0.66 |
