Candied Pumpkin (Rachal)

Rachal is an Armenian pumpkin candy, although the pumpkin is not candied in the traditional sense. The pumpkin is first soaked in slaked lime for 24 hours. The pickling lime does just what the name suggests: it keeps the pumpkin firm and crisp so that it retains its shape and texture after candying.  The pumpkin is then cooked once in a spiced sugar syrup over low heat just until tender. I like this method of candying because the quick dip in the lime solution and the short cooking (compared to the 3 day marathon of traditional candying) preserves the flavor, appearance, and texture of the pumpkin and makes it suitable to fold into frozen desserts as it will not become icy once frozen. It’s worth experimenting with other fall fruits–apples, pears, quince–although the slaked lime will have to be adjusted for the varying water content.

 

Candied Pumpkin

2 ½ lb. pumpkin, fresh,

¾ oz. slaked lime

6 lb. water

2 ½ lb. sugar, granulated

2 bay leaves, fresh

1 vanilla bean

8 green cardamom pods

2 cinnamon sticks

1 ½ oz lemon juice

Day 1:

Whisk together the slaked lime and 4 lb. of warm water. Set aside. Peel, seed, and chop the pumpkin into 2-inch pieces. Arrange the pumpkin in a 9-inch plastic or glass pan (at least 3 inches deep). Pour the slaked lime solution over the pumpkin slices, keep them submerged, and chill for 24 hours.

Day 2:

Rinse the pumpkin slices thoroughly under cold running water. Combine the sugar and 2 lb. of water and bring to a boil for 1 minutes. Lower the heat and add spices and pumpkin slices. Cover and cook over low heat for 2 to 2 ½ hours. When the pumpkin has softened, its color changed to deep orange, and the syrup has thickened, add the lemon juice and cook for 15 minutes. Cool the pumpkin (in syrup) to room temperature. Remove the spices and refrigerate the candied pumpkin in syrup until needed or heat-seal in canning jars for long-term storage.

Pointers for success

• Slaked lime is also known as pickling lime, and sold under the “Mrs. Wages” brand, or by its chemical name of calcium hydroxide. You can find it in Middle Eastern stores like Kalustyan’s in New York city. Purchase edible or food-grade quality.
• Before candying, rinse the pumpkin slices thoroughly in cold water. The slaked lime creates a low-acid environment that promotes botulism if the pumpkin is canned improperly. This is the main reason that pickling lime has fallen out of the flavor in the canning community although I’m not sure that the danger is an issue here because of the high sugar content. In any case, when you think you’ve rinsed the pumpkin enough, rinse it one more time to be safe.
• The spices can be adjusted to your liking.