Publisher Photo
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + cooling

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 789 calories, 32g fat (9g saturated fat), 44mg cholesterol, 255mg sodium, 131g carbohydrate (77g sugars, 3g fiber), 6g protein.

Popular Videos

  • 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
  1. 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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