Candied Pumpkin Ice Cream Syrup

Recipe Ingredients

1 1/2 cups	355ml	Water
1 cup	160g / 5.6oz	Packed brown sugar
1 cup	237ml	Mexican cinnamon stick (large)
		(or 3 regular cinnamon sticks)
1/2 lb	227g / 8oz	Pumpkin or acorn squash - peeled, and cut in 2" cubes
1/4 cup	59ml	Heavy cream - optional
		For Serving
1 1/2		Vanilla ice cream - (to 2 pints)

Recipe Instructions

In medium saucepan combine water, brown sugar, and cinnamon. Bring to a boil and cook until liquid has reduced by about one-quarter 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.

This recipe yields ? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6121 broadcast 08-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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