Praline Parfaits

Advocate staff photo by BILL FEIG  -- A typical breakfast at Barrow House Inn in St. Francisville includes Eggs Benedict, fresh fruit, pastries and orange juice.
Advocate staff photo by BILL FEIG -- A typical breakfast at Barrow House Inn in St. Francisville includes Eggs Benedict, fresh fruit, pastries and orange juice.

Shirley Dittloff

Praline Parfaits

Makes 2 dozen. Recipe is from Shirley Dittloff.

Praline Sauce:

11/2 sticks butter or margarine

1 cup sugar

2 cups (packed) light brown sugar

1/2 cup heavy cream

1 cup milk

21/2 cups chopped pecans

Parfaits

Vanilla Ice Cream

Whipped Cream

Chopped Pecans

1. Make Praline Sauce: Melt butter or margarine in a large pot. Add sugars and cream, then cook for 1 minute while stirring. Add milk and half of the pecans, then cook 4 minutes, stirring occasionally. Reduce heat to medium and cook another 5 minutes. Add remaining pecans and vanilla. Continue to cook for another 15-20 minutes. Then cool and refrigerate. Sauce will keep in refrigerator up to four weeks.

2. Make Parfaits: Heat the praline sauce. Place one scoop of vanilla ice cream in a footed glass. Pour 2 tablespoons hot praline sauce on top. Decorate with a spoonful of whipped cream and chopped pecans.