Spiced pumpkin compote

Ingredients for 1 servings:

• 500 g pumpkin flesh
• 100 ml dry white wine
• 1 orange(s), organic, juice and peel
• 200 g sugar
• 2 vanilla pods
• 1 piece(s) ginger, thumb-sized
• 5 carnations
• 1 pinch of sea salt

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

beautiful culinary gift in the cold season, fine aroma

Cut the peeled pumpkin into small cubes. If you’re using Hokkaido pumpkin, you can skip the peeling. Split the vanilla pod lengthwise and scrape out the seeds. Peel and finely dice the ginger. Finely grate the zest of the orange and then squeeze out the juice. Bring the wine, orange juice, and sugar to a boil and add the vanilla pod, vanilla seeds, a pinch of salt, cloves, and ginger cubes. Then boil briskly for 10 minutes. Pour the boiling syrup over the pumpkin cubes, mix in the grated orange peel, and let stand overnight, covered. The next day, bring the pumpkin cubes to a boil in the broth and simmer over low heat until al dente. Strain the pumpkin cubes and transfer to jars. Collect the syrup and reduce further. Pour the boiling syrup over the pumpkin and immediately seal the jars. Let cool upright with the lid on. The vanilla pod can be rinsed and dried. Then soak in sugar to make vanilla sugar. Shelf life: 3 – 6 months