Sweet Marinated Ancho Chiles Stuffed With Pumpkin

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SF Gate

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Ingredients

1/4 cup balsamic vinegar

1 tablespoon salt

3/4 cup dark brown sugar

2 bay leaves

2 teaspoons cinnamon

8 large dried ancho chiles (2 inches by 21/2 inches)

2 sugar or pie pumpkins (about 2 pounds each)

4 tablespoons butter, cut into pieces

1 tablespoon mild olive oil

6 tablespoons brown sugar

1 teaspoon salt

Freshly ground black pepper

2 to 4 tablespoons half-and-half

1/4 cup toasted pecans, chopped finely

2 tablespoons crema Mexicana or heavy cream (optional garnish)

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