Milos Koufeto (Κουφέτο Μήλου)

Ingredients

Equipment Needed

• •wide heavy pot or preserving pan, 28-30cm
• •sterilized glass jars, 3 x 350ml
• •candy thermometer, optional

Instructions

1. 1

   Prepare the pumpkin

   Peel and seed the white pumpkin, then cut the flesh into even 1.5cm cubes or short batons. Keep the pieces the same size so they candy together; small scraps will soften before the larger pieces turn glassy. If the pumpkin is very wet, spread it on a clean towel for 15 minutes while you prepare the pot.

2. 2

   Loosen the honey

   Put the honey, water, lemon peel, and 30ml of the lemon juice in a wide heavy pot. Warm over low heat, stirring just until the honey flows easily and the syrup looks clear. Don't rush this first heat. Honey catches quickly at the bottom, and burnt honey gives the whole sweet a bitter edge.

3. 3

   Candy the pumpkin

   Add the pumpkin and turn it gently through the syrup. Simmer uncovered over low heat for 45 to 55 minutes, shaking the pot now and then and turning the pieces with a spoon only when needed. The syrup will look thin at first because the pumpkin gives out water. Let it go slowly until the pieces become translucent at the edges and hold their shape.

   A wide pot matters here. Crowded pumpkin cooks in its own liquid and slumps before the honey can do its work.
4. 4

   Add the almonds

   Add the blanched almonds and the remaining 15ml lemon juice. Continue simmering for 10 to 15 minutes, until the almonds are glossy and the syrup drops from the spoon in a slow thread. If you use a thermometer, stop around 104C. Without one, put a teaspoon of syrup on a cold plate; it should thicken after a minute but still flow.

5. 5

   Jar and rest

   Take the pot off the heat and let the koufeto settle for 10 minutes. Remove the lemon peel, then spoon the pumpkin, almonds, and syrup into warm sterilized jars. Cover and cool completely. It is good the same day, but better after one night, when the pumpkin has taken the honey all the way through.

6. 6

   Serve by spoon

   Serve at room temperature in small glass dishes, one or two spoonfuls per person, with cold water or Greek coffee. The pumpkin should be glassy and tender, not collapsed, and the almonds should sit pale and clean in the honey.

Chef Tips

• •Use white pumpkin if you can find it. If not, choose a firm pale winter squash with dense flesh. Butternut is the last choice; it tastes sweet enough, but it turns the dish orange and softer than Milos koufeto should be.
• •Choose a clear Greek thyme honey or another mild island honey. Chestnut honey is too dark and bitter for this sweet. Liga kai kala: pumpkin, honey, almonds, lemon, and patience.
• •Do not toast the almonds. They should stay pale, because koufeto belongs to the wedding table, not the roasting pan.
• •Keep sealed jars in the refrigerator for up to 1 month. Once opened, use within 2 weeks and always take it with a clean spoon.

Advance Preparation

• •Blanch and peel the almonds up to 3 days ahead, then dry them well and keep them covered in the refrigerator.
• •Make the koufeto 1 to 3 days before serving. The texture improves after one night in the honey syrup.
• •Sterilize the jars the same day you cook the sweet so they are warm when filled.

Frequently Asked Questions

Nutrition Information

1 serving (about 65g)