Sweet and Sour Pumpkin Compote

Ingredients

• 1.2 kg muskmelon pumpkin (1 piece)
• 10 g ginger (1 piece)
• 1 Organic lemon
• 50 g honey
• 2 cloves of mace
• 3 tbsp white wine vinegar
• 0.5 cinnamon stick

Instructions

1. 1.

   Cut the pumpkin into pieces and remove seeds and fibrous parts.

2. 2.

   Peel the pumpkin and cut it into roughly 2 cm cubes.

3. 3.

   Peel and chop the ginger.

4. 4.

   Rinse the lemon hot, pat dry, grate its zest finely. Halve the lemon and squeeze out the juice.

5. 5.

   Stir 250 ml water, honey, lemon zest and juice, mace, ginger and vinegar in a pot, add the half cinnamon stick and bring everything to a boil.

6. 6.

   Remove the spice broth from heat and let it cool for 20 minutes. Then add the pumpkin pieces, cover and let steep at room temperature for 12 hours.

7. 7.

   Lift the pumpkins from the broth with a slotted spoon. Bring the liquid to a boil and return the pumpkins. Cook for 20–25 minutes until the pieces soften.

8. 8.

   Remove the cinnamon stick and mace. Then pour the hot liquid into clean glasses. Turn the glasses upside down for about 10 minutes, flip them back over and let cool.