Candied Pumpkin Ice Cream Syrup

Candied Pumpkin Ice Cream Syrup

1 1/2 c Water
1 c Packed brown sugar
1 lg Mexican cinnamon stick (or 3 regular cinnamon -sticks)
1/2 lb Pumpkin or acorn squash -- -peeled; and cut in
2" cubes
1/4 c Heavy cream -- optional

=== FOR SERVING ===

1 1/2 pt Vanilla ice cream -- (to 2 pints)

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.

Recipe 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/