Yield: 1 Servings
|1 cup||Packed brown sugar|
|1 large||Mexican cinnamon stick or 3 regular cinnamon sticks|
|½ pounds||Pumpkin or acorn squash, peeled and cut in; 2-inch cub|
|¼ cup||Heavy cream; (optional)|
|2 pints||Vanilla ice cream|
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 By :TOO HOT TAMALES SHOW #TS6121 Posted to MC-Recipe Digest V1 #319 Date: Wed, 27 Nov 1996 09:16:29 -0500 From: Meg Antczak <meginny@...>