:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/pP4PpLvJjuwnsanh5wdG/b6909efe71b666df7edbfc62f1d94a.jpeg "Boiled pumpkin with pineapple")
Source: Josef Mohyla from Getty Images Signature
Boiled pumpkin with pineapple
The recipe for preserved pumpkin with pineapple has become my favorite not only for its sweet and slightly exotic taste, but also for its easy preparation and long shelf life. It's a great way to enjoy a taste of summer during the cold winter months. I recommend it to anyone who likes both pumpkin and pineapple to try.
Ingredients
- 1 kg pumpkin
- 1 a piece Large pineapple
- 500 g sugar
- 1 a piece lemon
- 1 a piece vanilla pod
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Directions
Prepare the jars before you start the preparation. These should be clean and sterile to ensure a longer shelf life for our compote.
First, peel the pumpkin and pineapple. Hollow out the pumpkin and cut it into smaller pieces. Peel the pineapple and remove the hard middle parts and cut into pieces.
Prepare a large pot in which you put the fruit, sugar, the juice of one lemon and a vanilla pod that you have cut lengthwise.
Stir everything in the pot and let it sit for 15 minutes so that the fruit starts to release its juices.
Then bring everything to a boil and cook over low heat for 30 minutes. After this time, both the pumpkin and pineapple should be soft and flavourfully combined.
You can either let the finished compote cool and then store it in the fridge, or jar it hot. Cover the jars tightly and leave them upside down to cool. This way you can keep the preserved pumpkin and pineapple for several months.
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