Dessert: Brown Sugar Banana Parfaits with Maple-Glazed Pecans

Recipe by Alison Roman 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 cup pecan halves
1/4 cup pure maple syrup
Pinch of kosher salt
3/4 cup rye whiskey
1/2 cup (packed) light brown sugar
3 tablespoons sugar
3 tablespoons unsalted butter
6 bananas, peeled, cut on a diagonal into 1/4" slices
1 pint vanilla ice cream

Instructions

Preheat oven to 350 °F. 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.

Add a review for Brown Sugar Banana Parfaits with Maple-Glazed Pecans