Kabak Tatlısı

Method

1. Peel the pumpkin, scrape out the seeds and fibres, and cut the flesh into chunks roughly 4 cm across and 2 cm thick so they hold their shape. You want 300 g of prepared flesh.
2. Lay the pumpkin in a single snug layer in a small heavy pan (about 16-18 cm). Scatter 90 g of caster sugar evenly over the top, tuck in 2 cloves and 1 strip strip of pared lemon peel, cover and leave at room temperature for at least 4 hours, or overnight in the fridge. The sugar will draw out enough juice to sit 1 cm deep in the pan — this liquid is the only cooking medium, so do not add water.
3. Add 1 tsp of lemon juice, set the pan over a low heat and bring the syrup to a bare simmer. Cover and cook for 30-35 minutes, gently turning the pieces with a spoon two or three times so they candy evenly. Never stir hard: the pumpkin softens and will break up.
4. The pumpkin is done when a skewer slides through with no resistance and the flesh has turned deep amber and slightly translucent at the edges. If it is still firm, cover and give it another 5-10 minutes.