*this recipe was taken from jake tilson's "a tale of 12 kitchens" - artisan, a wonderfull book for anyone who loves cooking, family stories and food travelling.
*serves 10-12 desserts*
1 medium size pumpkin
juice from one lime
cut the pumpkin and keep the seeds to dry and plant in a garden. cut it to a moon shape slices, and put them in an over tray standing, on baking paper. cut the palm sugar very thin and sprinkle over the pumpkins. heat the oven to 150°, and bake untill soft but not falling apart.
take the liquides from the pumpkins, pour into a small pot, add lime juice and boil on small fire untill it reduced into a syrop.
serve the pumpkin cold with sour cream and a bit of the syrop.
***for a devilish tequilla, mix 1 portion of fine tequilla with half portion of the pumpkin syrop and serve with lime on the side***