Dulce de Zapallo | Cruise Scoop

Ingredients

• 1 4½-lb (2-kg) pumpkin, peeled, seeded and cut into wedges
• ⅔ C (150 g) brown sugar
• 3 T plus 1 tsp (50 ml) Captain Morgan spiced rum
• 3 T plus 1 tsp (50 ml) Myers’s dark rum
• ¼ C (80 g) maple syrup
• 2 T plus 1 tsp (50 g) honey
• ⅓ C plus 1 tsp (75 g) unsalted butter, diced
• 2 star anise
• ½ cinnamon stick
• 1 bay leaf
• 3 cloves
• 1 vanilla bean, cut in half
• 3 T plus 1 tsp (40 g) sugar
• 3 T plus 1 tsp (50 ml) heavy cream
• 2 tsp (10 g) unsalted butter
• Pinch sea salt
• ½ C (75 g) green brandysnap mix
• ¼ C (80 g) raspberry purée
• Pinch xanthan gum