"The recipe for this sweet, nutty ice cream sauce comes from a famous New Orleans restaurant," reports Cindy Stephenson of Houston, Texas. "When we entertain, I top each pretty parfait with whipped cream and a pecan half."
- 1 bottle (16 ounces) dark corn syrup
- 1/3 cup sugar
- 1/3 cup water
- 1 cup chopped pecans
- 3 to 4 cups vanilla ice cream
- In a saucepan, combine the corn syrup, sugar and water; bring to a boil, stirring constantly. Remove from the heat; stir in pecans. Cool completely. Spoon half of the ice cream into four parfait glasses or dishes. Top each with 2 tablespoons sauce. Repeat layers. Refrigerate leftover sauce. Yield: 4 servings (about 2-1/2 cups).
Originally published as Praline Parfaits in Quick Cooking November/December 1998, p9
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