| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 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-inch cub |
| 1/4 |
c |
Heavy cream; (optional) |
| 2 |
pt |
Vanilla ice cream |
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.
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@frontiernet.net>
A Message from our Provider:
“Do you want to know the master planner? God!”