| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Niger |
Toohot02 |
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" cubes |
| 1/4 |
c |
Heavy cream; optional |
|
|
=== FOR SERVING === |
| 1 1/2 |
pt |
Vanilla ice cream; (to 2 pints) |
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.
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
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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