1 Hokkaido pumpkin (ca. 1kg)
500ml Water
Dash of salt
300g sugar
1,5 Tsp cinnamon
1/2 Tsp ground clove
3 oranges + 1 one additional for decoration
Vanilla-Tequila Sauce
35g Vanilla Pudding Powder
650ml Milk of choice
1 Shot (35 ml) Tequila
35g Sugar of choice
100 ml of the pumpkin syrup produced during cooking (or to taste, depending on the desired consistency of the sauce)
1. Place the sugar, water, orange juice and spices in a large saucepan and bring to a simmer. Allow the sugar to dissolve slowly, stirring frequently.
2. Meanwhile, wash the pumpkin, remove the seeds and cut into large chunks. A slit can be made in the skin of the pumpkin chunks to help the pumpkin absorb the sugars and spices.
Add the pumpkin chunks to the hot liquid, cover the pot and cook for 15 to 25 minutes or until very soft and "candied". Remove from the resulting syrup and set aside.
4. For the vanilla and tequila pudding, combine the pudding powder with the sugar in a bowl. Meanwhile, bring the milk to a simmer and carefully stir in the pudding powder, followed by the tequila. Whisk continuously to prevent lumps from forming until the pudding thickens. Before serving, add the pumpkin syrup to the pudding until the desired sauce consistency is achieved.
5. Serve hot topped with vanilla-tequila sauce, orange slices and dark chocolate.
Note: The cooking time of the pumpkin may vary depending on the type of pumpkin you use and the thickness of your pumpkin slices.
