May 15, 2013 16:13 Praline Parfaits 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. Shirley Dittloff May 15, 2013 Comments 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.