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Candied Pumpkin
Remo Berdux, Executive Chef, JW Marriott Hong Kong

3 lb Pumpkin, cleaned and sliced into wedges
4 oz Butter
6 fl oz Sugar syrup

Heat the sugar syrup and butter in a large stockpot. Add the pumpkins and let them simmer on very low heat until the sugar syrup is soaked up and the pumpkins are getting nicely glazed. Add seasoning to taste.

Yield: 10 Servings

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