Brandied Peach-Praline Baskets
From peetabear 15 years agoIngredients
- 1/2 cup butter shopping list
- 1 cup sugar shopping list
- 1/4 cup dark-colored corn syrup shopping list
- 1-1/3 cups toasted, finely chopped pecans shopping list
- 1/4 cup all-purpose flour shopping list
- Melted chocolate (optional) shopping list
- 1-1/2 quarts butter pecan or other desired ice cream or sorbet shopping list
- 1 recipe brandied peach Sauce (see recipe below) shopping list
- chocolate Leaves (see recipe below) and/or gold paper leaves (optional) shopping list
How to make it
- 1. Line a large cookie sheet with heavy foil; grease foil. Grease outside bottoms and sides of 4 inverted 6-ounce custard cups. Set sheet and cups aside.
- 2. Melt butter in a medium saucepan; remove from heat Stir in sugar and corn syrup. Stir in nuts and flour. For each basket, drop 2 tablespoons of the batter 7 inches apart on the prepared cookie sheet; spread batter to 3-inch circles. (Bake only 2 cookies at a time.)
- 3. Bake in a 350 degree F oven 8 to 10 minutes or until a deep golden brown. Cool on cookie sheet 2 minutes or just until cookies are firm enough to hold their shape. Quickly remove cookies from sheet and place each cookie over a prepared custard cup. Using a wooden spoon, gently fold edges down to form ruffles or pleats. (If cookies harden before shaping, reheat them in oven for 1 minute.) Cool completely. Remove baskets from custard cups. Repeat with remaining batter, wiping excess fat from cookie sheet between batches. Tightly cover and store in a cool, dry place up to 1 week or in freezer up to 6 months.
- 4. To serve, if desired, brush basket edges with melted chocolate. Scoop ice cream into baskets. Top with warm Brandied Peach Sauce. If desired, garnish with Chocolate Leaves and/or gold paper leaves.
- Makes 12 servings.
- Brandied Peach Sauce
- In small saucepan combine 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Add 1/2 cup whipping cream and 2 teaspoons butter. Cook and stir over medium heat until bubbly. Add 1 cup thinly sliced peaches, 1/4 cup toasted chopped pecans, and 1 tablespoon brandy. Cook and stir until bubbly. Cool slightly.
- Makes 1-3/4 cups.
- Chocolate Leaves
- With a clean, small paintbrush, brush 1 or 2 coats of melted chocolate on the underside of nontoxic leaves such as mint, rose, or lemon. Wipe away any chocolate from top side of leaf. Place the leaves, chocolate side up, on waxed-paper-lined baking sheet until dry. Before using, peel the leaf away from the chocolate.
People Who Like This Dish 4
- hungrybear Miner, MO
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- minitindel THE HEART OF THE WINE COUNTRY, CA
- hot_it_up Columbiana, AL
- cuzpat Sikeston, Mo
- jolielives The Catskill Plateau , NY
- hungrynow Corralitos, CA
- valinkenmore Malott, WA
- peetabear Mid-hudson Valley, NY
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The Rating
Reviewed by 8 people-
Wonderful!
valinkenmore in Malott loved it
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Just knew i was gonna love this before i click on it by seeing the title!! YUM!!!!! high 5!
cuzpat in Sikeston loved it
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This is cool. I always do Peach Melba during the Holidays. You have just give me things to make it better than ever. No dirty bowls, killer peaches and a great leaf idea. Double High \0/
Jeffhot_it_up in Columbiana loved it
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