Title: Candied pumpkin ice cream syrup
 Categories: New, Text, Import
      Yield: 1 Servings
 
  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
 
  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.