Pecan Praline Semifreddo With Bourbon Caramel Recipe Epicuriouscom

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BOURBON PECAN PRALINES



Bourbon Pecan Pralines image

Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 pound (about 16 pralines)

Number Of Ingredients 7

1/4 cup butter, cubed
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup heavy whipping cream
1 cup pecan halves, toasted
1/2 cup chopped pecans, toasted
1 tablespoon bourbon

Steps:

  • Grease 2 baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in sugars, then the cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes. , Remove from the heat; stir in the pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container.

Nutrition Facts : Calories 183 calories, Fat 14g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 28mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

PUMPKIN AND PECAN SEMIFREDDO WITH CARAMEL SAUCE



Pumpkin and Pecan Semifreddo with Caramel Sauce image

Categories     Dairy     Nut     Dessert     Freeze/Chill     Thanksgiving     Pecan     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 27

Semifreddo
1 cup gingersnap cookie crumbs
2 tablespoons (packed) golden brown sugar
3 tablespoons unsalted butter, melted
3/4 cup canned pure pumpkin
1 tablespoon honey
1/2 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1 cup sugar
1/4 cup water
1 1/2 tablespoons light corn syrup
4 large egg whites
1/2 cup pecans, toasted, coarsely chopped
1/2 cup English toffee bits
Caramel sauce
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/4 cup crème fraîche or sour cream
1 teaspoon vanilla extract
1/8 teaspoon salt
Whipped cream

Steps:

  • For semifreddo:
  • Line 9 1/4x5 1/4x3-inch metal loaf pan with plastic wrap. Blend gingersnap crumbs and brown sugar in processor until combined. With machine running, slowly add butter; process until moist crumbs form. Press crumb mixture onto bottom and 2 inches up sides of prepared loaf pan. Chill 10 minutes.
  • Whisk pumpkin, honey, and spices in large bowl to blend. Set aside.
  • Stir 1 cup sugar, 1/4 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 248°F, about 10 minutes.
  • Meanwhile, using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in hot sugar syrup; beat until mixture is cool, about 7 minutes.
  • Fold 1/3 of egg white mixture into pumpkin-spice mixture to lighten. Fold in remaining egg white mixture. Fold in pecans and toffee bits. Spoon mixture into prepared crust. Cover with plastic wrap and freeze until frozen, about 8 hours. (Can be made 3 days ahead. Keep frozen.)
  • For caramel sauce:
  • Stir sugar, 1/4 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Whisk in 1/2 cup cream, butter, and then crème fraîche (mixture will bubble). Stir in vanilla and salt. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm before serving.)
  • Wipe sides of loaf pan with hot wet cloth. Invert semifreddo onto platter; remove plastic. Cut into 1-inch-thick slices and serve with warm caramel sauce and whipped cream.

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