|
PRALINE PARFAIT |
| 1 quart Karo syrup |
| 1 ½ pounds shelled pecans |
| 1 ounce carmel color |
| ½ gallon vanilla ice cream |
| 1 cup heavy cream for whipping |
| 8 maraschino cherries |
| Mix the Karo syrup, pecans, and caramel color together in a bowl, using a long spoon or spatula, with a circular motion. When the mixture is even and soft enough to use easily, spoon one tablespoon into a 6-ounce parfait glass for each serving, then fill each glass with vanilla ice cream, not quite to the top. As you fill each glass, push the ice cream down with the back of a spoon so that the syrup is forced up around the inside of the glass. Top with about ½ tablespoon of the syrup mixture, a generous dollop of whipped cream and a maraschino cherry. If desired, set to chill briefly on the top shelf of the refrigerator before serving. |