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Caramelized Walnut and Ginger Sauce
Heat the sugar in a small, heavy-bottomed pot until it melts and turns light golden brown. Add the hot water carefully down one side of the pan so you won't burn yourself; the caramel will "seize up" in contact with the liquid, and there may be some spattering. Lower the heat and simmer the liquid, stirring occasionally, until the caramel completely dissolves into it, making a thin syrup.
Stir the chopped walnuts and ginger into the syrup, remove it from the heat, and allow it to cool somewhat before serving.
Spoon the sauce, in small quantities, over slices of Pumpkin Cheesecake, or over vanilla ice cream.
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