Brown Sugar Banana Parfaits With Maple Glazed Pecans Recipes
BROWN SUGAR BANANA PARFAITS WITH MAPLE-GLAZED PECANS
A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.
Provided by Alison Roman
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Toss pecans, maple syrup, and salt on a parchment paper-lined rimmed baking sheet; spread out in a single layer. Bake until maple syrup is caramelized and pecans are toasted, 10-15 minutes. Let cool completely on baking sheet. Coarsely chop nuts; set aside.
- Meanwhile, bring whiskey, both sugars, and butter to a boil in a large skillet (do not move pan or mixture may ignite). Turn off heat; stir mixture to dissolve sugar completely.
- Return to medium heat and simmer until sauce is thickened and glossy, about 2 minutes. Add bananas and cook, swirling skillet occasionally, until bananas are just softened, about 2 minutes. Remove from heat and let mixture cool completely in skillet.
- Layer bananas and sauce, pecans, and ice cream in small mason jars or glasses. DO AHEAD: Parfaits can be made 8 hours ahead. Cover and freeze. Let stand at room temperature for 10 minutes to soften slightly before serving.
BANANA PUDDING PARFAITS
With fresh bananas, vanilla wafers and a snappy pudding mix, these creamy after-dinner sweets are shared by Margaret Wagner Allen of Abingdon, Virginia. TIP: You can also substitute your favorite fresh berries or other flavors of sugar-free instant pudding mix.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Whisk in sour cream and vanilla. Fold in three-fourths of the whipped topping. , Set aside eight vanilla wafers. Place one wafer into each of eight parfait glasses; top with a third of the banana slices and pudding mixture. Repeat layers twice. Top with remaining whipped topping. Refrigerate for at least 1 hour. Garnish with reserved vanilla wafers.
Nutrition Facts : Calories 231 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 433mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.
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- Preheat oven to 350°. Toss pecans, maple syrup, and salt on a parchment paper–lined rimmed baking sheet; spread out in a single layer. Bake until maple syrup is caramelized and pecans are toasted, 10–15 minutes. Let cool completely on baking sheet. Coarsely chop nuts; set aside.
- Meanwhile, bring whiskey, both sugars, and butter to a boil in a large skillet (do not move pan or mixture may ignite). Turn off heat; stir mixture to dissolve sugar completely.
- Return to medium heat and simmer until sauce is thickened and glossy, about 2 minutes. Add bananas and cook, swirling skillet occasionally, until bananas are just softened, about 2 minutes. Remove from heat and let mixture cool completely in skillet.
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