Kabak Tatlisi (Candied Pumpkin)
- 2 pounds peeled and seeded pumpkin
- 1 1/4 cups sugar
- 1 tablespoon orange blossom water, option
- 1 cup chopped pistachios or walnuts
- 1 cup pomegranate seeds
- 1 tablespoon confectioner’s sugar, option
- 1 cup crème fraîche or Kaymak
Adapted from wsj.com
Slice pumpkin into 2- to 3-inch cubes. Toss pumpkin pieces with sugar. Cover and let sit in refrigerator at least 8 hours.
Preheat oven to 350 degrees. Transfer pumpkin and any released juices to a rimmed baking sheet or roasting pan. Bake, basting with juices every 20 minutes, until pumpkin is candied but not burned, about 75 minutes. If you notice the edges burning during baking, reduce oven temperature and lightly lay a sheet of aluminum foil over the top.
Set pumpkin aside to cool for 15 minutes. Transfer to a platter and drizzle with orange blossom water, if using. Sprinkle with nuts and pomegranate seeds. Lightly dust with confectioner’s sugar. Serve with a bowl of crème fraîche.