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Peach Pecan Mould

American.Gourmet's picture
Ingredients
  Vanilla ice cream 1 Quart
  Rum flavoring 2 Teaspoon
  Pecans/Pecan halves 1⁄2 Cup (8 tbs), chopped
  Canned peach nectar 12 Ounce (1 can)
  Cornstarch 1 Tablespoon
  Light corn syrup 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon
  Lemon juice 1 Tablespoon
  Ground mace 1 Dash
Directions

MAKING
1) Stir the ice cream in order to soften it.
2) Stir in the flavoring and chopped nuts.
3) In top of a 4 ½ cup mold, arrange a few pecan halves.
4) Add the ice cream and freeze till firm, about 6 hours.
5) Invert the frozen preparation onto a serving plate and press a damp hot towel around the mold to loosen.
6) To make the Peach Sauce, stir the peach nectar into the cornstarch in a saucepan.
7) Add the light corn syrup and mix well.
8) Cook the stir the mixture till it is thick and bubbly. Cook and stir for another 2 minutes.
9) Add the butter, lemon juice and ground mace and mix well. Let the sauce cool for a bit. Right before serving, add a 12-ounce package of frozen peaches that have been thawed, drained and coarsely chopped.

SERVING
10) Place the chilled Peach Pecan Mold on a decorative serving platter and serve with the Peach Sauce on the side (or spoon it over the mold). Best when served as a dessert.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Peach
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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