Brandied Peach-praline Baskets Recipe

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Brandied Peach-praline Baskets
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Ingredients
9
Count
Nutrition
504
Calories
Total time
10
Minutes
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Ingredients:

Directions:

  1. 1. Line a large cookie sheet with heavy foil; grease foil. Grease outside bottoms and sides of 4 inverted 6-ounce custard cups. Set sheet and cups aside.
  2. 2. Melt butter in a medium saucepan; remove from heat Stir in sugar and corn syrup. Stir in nuts and flour. For each basket, drop 2 tablespoons of the batter 7 inches apart on the prepared cookie sheet; spread batter to 3-inch circles. (Bake only 2 cookies at a time.)
  3. 3. Bake in a 350 degree F oven 8 to 10 minutes or until a deep golden brown. Cool on cookie sheet 2 minutes or just until cookies are firm enough to hold their shape. Quickly remove cookies from sheet and place each cookie over a prepared custard cup. Using a wooden spoon, gently fold edges down to form ruffles or pleats. (If cookies harden before shaping, reheat them in oven for 1 minute.) Cool completely. Remove baskets from custard cups. Repeat with remaining batter, wiping excess fat from cookie sheet between batches. Tightly cover and store in a cool, dry place up to 1 week or in freezer up to 6 months.
  4. 4. To serve, if desired, brush basket edges with melted chocolate. Scoop ice cream into baskets. Top with warm Brandied Peach Sauce. If desired, garnish with Chocolate Leaves and/or gold paper leaves.
  5. Makes 12 servings.
  6. Brandied Peach Sauce
  7. In small saucepan combine 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Add 1/2 cup whipping cream and 2 teaspoons butter. Cook and stir over medium heat until bubbly. Add 1 cup thinly sliced peaches, 1/4 cup toasted chopped pecans, and 1 tablespoon brandy. Cook and stir until bubbly. Cool slightly.
  8. Makes 1-3/4 cups.
  9. Chocolate Leaves
  10. With a clean, small paintbrush, brush 1 or 2 coats of melted chocolate on the underside of nontoxic leaves such as mint, rose, or lemon. Wipe away any chocolate from top side of leaf. Place the leaves, chocolate side up, on waxed-paper-lined baking sheet until dry. Before using, peel the leaf away from the chocolate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 503.73 Kcal (2109 kJ)
Calories from fat 318.54 Kcal
% Daily Value*
Total Fat 35.39g 54%
Cholesterol 45.18mg 15%
Sodium 89.19mg 4%
Potassium 246.57mg 5%
Total Carbs 32.5g 11%
Sugars 23.9g 96%
Dietary Fiber 2.44g 10%
Protein 5.38g 11%
Vitamin C 0.3mg 0%
Vitamin A 0.1mg 3%
Iron 0.8mg 5%
Calcium 102.1mg 10%
Amount Per 100 g
Calories 293.71 Kcal (1230 kJ)
Calories from fat 185.73 Kcal
% Daily Value*
Total Fat 20.64g 54%
Cholesterol 26.34mg 15%
Sodium 52mg 4%
Potassium 143.76mg 5%
Total Carbs 18.95g 11%
Sugars 13.94g 96%
Dietary Fiber 1.42g 10%
Protein 3.14g 11%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 3%
Iron 0.5mg 5%
Calcium 59.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.5
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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