Candied Pumpkin (Calabaza en Tacha)

Prepare the Calabaza de Castilla by carefully peeling its tough skin, removing all seeds and fibrous strands, then cutting the flesh into uniform 5 cm pieces.

In a large, heavy-bottomed pot, combine the Piloncillo, Water, Mexican cinnamon stick, Cloves, and Orange peel. Bring the mixture to a boil over medium-high heat, stirring occasionally until the Piloncillo is completely dissolved, forming a rich syrup.

Reduce the heat to medium-low. Carefully add the prepared Calabaza de Castilla pieces to the pot, ensuring they are submerged in the syrup as much as possible. You may need to arrange them in layers.