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MAMA RITA’S RECIPE COLLECTION

Peach & Pumpkin Dulce

Dulce de durazno con calabaza

Peaches, pumpkin, piloncillo, and warm spice make a spoonable sweet for a small bowl, a gordita filling, or a spoonful over breakfast yogurt.

From the family’s collected recipes · English home-kitchen adaptation

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Yield
About 5 cups; 8–10 dessert servings
Preparation
20 minutes
Cooking / elapsed time
30–40 minutes

Ingredients

  • 1 kg (2¼ lb) ripe peaches, pitted and sliced; weight after pitting
  • 250 g (about 1 cup) cooked plain pumpkin, mashed or diced
  • 150–200 g grated piloncillo or dark brown sugar, to taste
  • ¾ cup water, plus more if needed
  • 1 small cinnamon stick and 2 whole cloves
  • 1 teaspoon vanilla extract
  • A pinch of salt; optional 1–2 teaspoons lime juice

Method

  1. Make the syrup.

    Simmer water, 150 g piloncillo, cinnamon, cloves, and salt for 5–8 minutes, until sugar dissolves.

  2. Cook the fruit.

    Add peaches and simmer gently 15–20 minutes until tender, stirring occasionally. Stir in pumpkin and cook another 10–15 minutes until spoonable. Add a splash of water if sticking; simmer longer uncovered for a thicker filling.

  3. Finish and cool.

    Remove cinnamon and cloves. Stir in vanilla and optional lime. Taste and add the remaining sugar only if needed, simmering to dissolve it. Serve warm or cool. Refrigerate promptly in shallow containers.

Kitchen notes

For a gordita filling

Cool completely and reduce enough that the mixture holds on a spoon. This is a refrigerated dessert, not a tested canning recipe; refrigerate up to 3–4 days or freeze.

For cooked dishes, cool promptly and follow the storage and reheating guide. Follow the shorter storage directions above where given.