Saturday, May 21, 2011

Deluxe Sundae

We had this today for dessert.  It was very yummy!  Jon even had seconds.  It is however lots of sugar so it will have to be a rare treat.  I found these recipes in the June 2011 Food Network Magazine.

Candied Pecans
4 tablespoons unsalted butter
1 cup pecans, coarsely chopped
2 tablespoons packed light brown sugar
2 tablespoons granulated sugar
1/4 teaspoon salt

Melt the butter in a skillet over medium heat, then add pecans, brown sugar, granulated sugar and salt. Cook, stirring, until the sugar is dissolved and the mixture is sticky, 6 to 8 minutes.  Spread the nuts on a baking sheet to cool, then refrigerate at least 10 minutes before using.

Caramel Bananas
4 tablespoons unsalted butter
3 firm yellow bananas, chopped or sliced
3 tablespoons packed light brown sugar
pinch of salt

Melt the butter in a large skillet over medium-high heat. Add the bananas, stirring to coat. Sprinkle in the brown sugar and salt and cook, stirring, until the bananas are tender and coated with the sauce, 2 to 4 minutes.

Scoop out ice cream of your choice into a bowl.  We used vanilla bean ice cream. Spoon the warm caramel bananas and the candied pecans over the ice cream. Enjoy!

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