Brown Sugar Banana Parfaits with Maple-Glazed Pecans

By á-9182

A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.

Ingredients

• 1 cuppecan halves
• 1/4 cuppure maple syrup
• Pinchof kosher salt
• 3/4 cuprye whiskey
• 1/2 cup(packed) light brown sugar
• 3 tablespoonssugar
• 3 tablespoonsunsalted butter
• 6 bananas, peeled, cut on a diagonal into 1/4-inch slices
• 1 pintvanilla ice cream

Preparation

Step 1

•
Preheat oven to 350°. Toss pecans, maple syrup, and salt on a parchment paper-lined rimmed baking sheet; spread out in a single layer. Bake until maple syrup is caramelized and pecans are toasted, 10-15 minutes. Let cool completely on baking sheet. Coarsely chop nuts; set aside.

•
Meanwhile, bring whiskey, both sugars, and butter to a boil in a large skillet (do not move pan or mixture may ignite). Turn off heat; stir mixture to dissolve sugar completely.

•
Return to medium heat and simmer until sauce is thickened and glossy, about 2 minutes. Add bananas and cook, swirling skillet occasionally, until bananas are just softened, about 2 minutes. Remove from heat and let mixture cool completely in skillet.

•
Layer bananas and sauce, pecans, and ice cream in small mason jars or glasses. DO AHEAD: Parfaits can be made 8 hours ahead. Cover and freeze. Let stand at room temperature for 10 minutes to soften slightly before serving.