CANDIED PUMPKIN ICE CREAM SUNDAES

CANDIED PUMPKIN ICE CREAM SUNDAES image

Yield 4 servings

Number Of Ingredients 12

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1 1/2 cups water
1 cup packed brown sugar
1 Mexican cinnamon stick
1/2 pound pumpkin or acorn squash, peeled and cut into 2-inch cubes
1/4 cup heavy cream
1 to 2 pints vanilla ice cream or frozen yogurt
Candied Pepitas (optional), for serving
Candied Pepitas
1/2 cup raw, unsalted pepitas
1 tablespoon maple syrup or agave nectar
1 pinch salt
1 pinch cayenne pepper

Steps:

Combine the water, brown sugar, and cinnamon stick in a medium sauce pan. Bring to a boil and cook until the liquid has reduced by about one-quarter and a light syrup forms, about 15 minutes. Add the pumpkin or squash, reduce the heat to very low, and simmer gently until the pumpkin is translucent, about 45 minutes. If preparing in advance, remove the pumpkin from the syrup with a slotted spoon and store the pumpkin and syrup separately. When ready to serve, combine the pumpkin and syrup in a small skillet and reheat over low heat. Just before serving, stir the heavy cream into the pumpkin syrup. Spoon over the ice cream, top with Candied Pepitas if desired, and serve. Candied Pepitas Preheat oven to 350 degrees F. In a small mixing bowl, combine pepitas, maple syrup, and salt. Spread mixture on a non-stick or parchment-lined cookie sheet and bake for 10 to 12 minutes, until golden and caramelized. Be careful not to burn. Remove from oven and cool completely before serving. Store in an airtight container.