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Peach Pecan Mould

American.Gourmet's picture
  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

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.

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: 
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 505 Calories from Fat 240

% Daily Value*

Total Fat 27 g41.9%

Saturated Fat 12.7 g63.3%

Trans Fat 0 g

Cholesterol 74.7 mg24.9%

Sodium 139.6 mg5.8%

Total Carbohydrates 60 g20.1%

Dietary Fiber 2.5 g10.1%

Sugars 45.5 g

Protein 7 g13.4%

Vitamin A 17.6% Vitamin C 8.7%

Calcium 21.5% Iron 3%

*Based on a 2000 Calorie diet

Peach Pecan Mould Recipe