CRUSHED BLACKBERRY SUNDAE WITH TOASTED PECANS, CARAMEL SAUCE, AND WHIPPED CREAM
Steps:
- Preheat the oven to 350 degrees F.
- Spread the pecans evenly on a baking sheet and toast in the oven for 8 to 10 minutes. Remove and let cool before coarsely chopping.
- Place a scoop of ice cream in a parfait glass and top with caramel sauce, crushed blackberries, and pecans. Repeat 2 more times and then top with a large dollop of whipped cream.
- Place the heavy cream and vanilla bean and seeds in a small saucepan and bring to a simmer over medium heat. Remove the cream from the heat and let sit while making the caramel.
- Whisk together the sugar and water in a medium non-reactive saucepan over high heat. Cook until dark golden brown, about 10 to 12 minutes. Remove the caramel from the heat and immediately add the cream slowly, stirring constantly with a wooden spoon. Return to the heat and cook until the mixture becomes smooth. Remove from the heat and stir in the butter and salt. Transfer to a bowl and serve immediately.
- Combine the blackberries, sugar, and cassis in a medium bowl and stir well. Let sit at room temperature for 30 minutes. After 30 minutes, use a fork to crush the blackberries.
CARAMELIZED BANANAS
Steps:
- chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream.
- Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.
CARAMEL PECAN SUNDAES
Steps:
- For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. To assemble the sundaes, place one scoop of vanilla ice cream and one scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.
CARAMEL BANANA SUNDAES
"When I don't have time to bake, I often rely on this quick dessert," says Jeanne Mays of North Richland Hills, Texas.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a skillet, combine brown sugar, butter, cream, extracts and cinnamon. bring to a boil over medium heat, stirring constantly. Cook for 2 minutes. Remove from the heat; add bananas and stir until coated. , Return to heat; cook 2 minutes longer, stirring occasionally. Serve warm over ice cream.
Nutrition Facts :
PECAN CARAMEL SUNDAES- INA GARTEN
This is really good and went prefect with my Labor Day menu. The key to the sauce is bringing the heat up gradually from medium to boiling. I always use Haagen-Dazs for both of the ice creams.
Provided by carmenskitchen
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan.
- Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves.
- Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot!
- Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat.
- Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry.
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
- To assemble the sundaes, place 1 scoop of vanilla ice cream and 1 scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.
CARAMELIZED BANANAS WITH PECAN-COCONUT CRUNCH
This cozy dessert comes together quickly and fills the kitchen with a sweet, buttery aroma. The textures play well together: The spiced caramel is silky but robust, the bananas tender, and the pecan-and-coconut topping crunchy and crisp. Pick ripe but firm bananas so they'll maintain their shape after cooking. (The bananas should be yellow with no black spots; green bananas won't work.) Broil them until sizzling, then allow the bubbling caramel to cool and thicken a bit before serving. Devoured directly out of the skillet, or spooned into individual servings, these caramelized bananas are a lovely way to end a meal. Top with a scoop of ice cream for a cool contrast to the warm dessert.
Provided by Yewande Komolafe
Categories snack, ice creams and sorbets, dessert
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the crunchy topping: In a large skillet, heat 2 tablespoons butter over medium until melted and foamy, about 3 minutes. Add 1 tablespoon honey and the salt; using a spatula, stir to combine. Add the pecans, pumpkin seeds, oats and coconut and stir to coat. Toast, stirring frequently, until the mixture is golden brown, about 8 minutes, lowering the heat as necessary to keep the mixture from burning. Stir in the sesame seeds and remove from heat. Move to a shallow bowl and set aside to cool. (You should have about 1 1/2 cups.)
- Prepare the bananas: Set the oven to broil. Wipe out the skillet and add the brown sugar, heavy cream, nutmeg, pepper, remaining 2 tablespoons butter and 1 tablespoon honey. Stir ingredients and bring to a simmer over medium heat until the sugar is dissolved, about 2 minutes.
- Remove the skillet from the heat and place the bananas in the pan, cut-side up. Spoon some of the sauce over the top to coat the slices. Move the pan to the oven and broil until the caramel sauce is hot and bubbly and the bananas are tender, deep golden and slightly charred in spots, 7 to 10 minutes. Remove from oven and allow to sit for at least 5 minutes.
- Spoon a large helping of the ice cream, whipped cream or crème fraîche over the warm bananas, then scatter the pecan-coconut crunch over the top. Divide among individual plates or eat directly from the skillet.
BANANA-CARAMEL BLISS
Macadamia nuts give these fantastic sundaes even more flavor, as well as some satisfying crunch.
Yield Serves 6
Number Of Ingredients 7
Steps:
- Stir sugar and 3/4 cup water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 14 minutes. Remove from heat; add cream (mixture will bubble vigorously). Return pan to medium-low heat; stir until any hard caramel bits dissolve. Mix in 1/2 cup nuts. (Sauce can be made 2 days ahead. Cover; keep chilled. Rewarm before serving.)
- Place 2 scoops of ice cream in each of 6 bowls. Top with banana slices and warm caramel sauce. Sprinkle each sundae with additional nuts and serve.
BANANA-PECAN CARAMEL TART
Bananas, pecans, and caramel marry in this decadent dessert tart that's a twist on pecan pie.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h45m
Yield 8
Number Of Ingredients 15
Steps:
- In a large bowl stir together flour, the 1 tablespoon sugar, nutmeg, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the ice water, 1 tablespoon at a time, just until dough starts to form. Knead gently for four to five strokes. Cover and chill for at least 1 hour or until dough is easy to handle.
- On a lightly floured surface roll dough into a 12-inch circle. Transfer pastry to a 10-inch tart pan. Press pastry into fluted side of pan trim pastry even with rim. Freeze for 20 minutes.
- Preheat oven to 400 degrees F. Prick bottom and side of pastry with a fork. Line pastry with double thickness of Reynolds Wrap® Aluminum Foil. Place on a baking sheet. Bake about 15 minutes or until pastry is set. Remove the aluminum foil. Bake about 10 minutes more or until pastry is light golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.
- Place sliced banana in baked pastry shell. Top with pecans. In a small bowl combine eggs, the 1/2 cup sugar, melted butter, and vanilla. Carefully pour over banana and pecans.
- Bake about 30 minutes or until filling is set and slightly puffed. Cool on a wire rack for 30 minutes. If desired, drizzle with caramel topping and serve with ice cream.
Nutrition Facts : Calories 427.7 calories, Carbohydrate 43.4 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 11.4 g, Sodium 171.1 mg, Sugar 21.2 g
ROASTED BANANA & PECAN CHEESECAKE
We keep bananas on hand, but with just two of us in the house, they ripen faster than we can eat them. They soon become perfect for roasting and baking into this roasted banana cheesecake with a nutty crust. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Place unpeeled bananas in an 8-in. square baking dish. Bake until banana peels are black, 10-12 minutes. Cool to room temperature. Reduce oven setting to 325°., Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs and melted butter. Press onto bottom and 1 in. up sides of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sugar and 1/4 cup brown sugar until smooth. Beat in vanilla and, if desired, rum. Add eggs; beat on low speed just until blended. Remove 1/2 cup cream cheese mixture to a small bowl. Pour remaining filling into crust., Peel and place roasted bananas in a food processor; process until smooth. Add to reserved cream cheese mixture; stir in chopped pecans, cinnamon and remaining brown sugar. Pour over plain cream cheese mixture. Cut through cream cheese mixture with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with pecan halves; drizzle with chocolate syrup.
Nutrition Facts : Calories 430 calories, Fat 30g fat (14g saturated fat), Cholesterol 126mg cholesterol, Sodium 308mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 2g fiber), Protein 8g protein.
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