Recipe - Candied Pumpkin Ice Cream Syrup

1 One half cup Water
1 cup Packed brown sugar
1 lg Mexican cinnamon stick or 3
regular cinnamon sticks
One half pound Pumpkin or acorn squash,
peeled and cut in; 2inch
cub
One fourth cup Heavy cream; (optional)
2 pt Vanilla ice cream

In medium saucepan combine water, brown sugar, and cinnamon. Bring to a
boil and cook until liquid has reduced by about onequarter and a light
syrup forms, about 15 minutes. Add pumpkin or squash, reduce heat to very
low and simmer gently until the pumpkin is translucent, about 45 minutes.
If preparing in advance remove the pumpkin from syrup with a slotted spoon
and store pumpkin separately. When ready to serve, combine the pumpkin and
syrup in a small skillet and reheat over low heat. Just before serving,
stir in the heavy cream. Spoon over ice cream and serve.
Recipe By :TOO HOT TAMALES SHOW #TS6121

Posted to MCRecipe Digest V1 #319

Date: Wed, 27 Nov 1996 09:16:29 0500

From: Meg Antczak meginny@frontiernet.net