The easiest way to make a small batch of pralines is in the microwave. Chop the buttery candy and fold into vanilla ice cream along with diced fresh peaches.
Cooling Time: 30 minutes, Freezing Time: Overnight
- 1 cup (250 mL) granulated sugar
- 3 tbsp (45 mL) warm water
- 1/4 cup (50 mL) butter
- 1/2 cup (125 mL) chopped pecans
- 1-1/2 cup (375 mL) graham crumbs
- 1/4 cup (50 mL) melted butter
- 1.5 L Ontario Vanilla Ice Cream
- 2 cups (500 mL) diced, peeled Ontario Peaches
- 1 Ontario Peach, peeled and sliced
- Caramel sauce
Pecan Crunch: Lightly grease rimmed baking sheet. In heavy 4 cup (1 L) glass measure, stir sugar and water together; add butter. Microwave on High until boiling, about 2 minutes. Stir to melt butter. Microwave on High for 4 minutes, until golden brown and bubbling. Stir in pecans; spread onto prepared pan; let cool completely. Break into pieces, then chop (makes about 2 cups/500 mL). Set aside.
Cake: Line bottom of 10-inch (3 L) springform pan with parchment paper. In medium bowl, stir crumbs and melted butter until coated. Press evenly into bottom of pan. Freeze while making filling.
In large bowl, soften ice cream. Stir in diced peaches and 1-1/2 cup (375 mL) of the pecan crunch. Spoon over base. Cover with foil; freeze until firm, preferably overnight.
Remove from freezer to refrigerator about 30 minutes before serving. Remove ring; top with peach slices and reserved pecan crunch. Drizzle with caramel sauce.
- Protein: 4 grams
- Fat: 25 grams
- Carbohydrate: 46 grams
- Calories: 418
- Fibre: 1 gram
- Sodium: 160 mg