Arrope is a Medieval sweet prepared with the must from ripe black grapes which is cooked (in the old days in copper vats) with different fruits and vegetables until it is reduced to a syrup. It can also be made with ripe figs, which are boiled with water until they have completely dissolved. It is then strained, and the vegetables and fruits are added to the resulting juice. You can add as much fruit as you like. You can also add a quarter of a kilo per litre of must to accelerate the cooking of the syrup.
Take some very ripe black grapes and press them to squeeze out the juice. Strain into a saucepan. Bring to the boil and allow to evaporate over gentle heat. When it is reduced by half, add the pumpkin and the different fruit cut into slices half a centimetre thick, and cook until it is a deep purple colour and very thick. Stir continually with a wooden spoon, and when cooked, place in glass jars and cover.