Butter Pecan Shortcakes with Ice Cream and Caramelized Pineapple and Bananas

Ingredients

  • Butter pecan ice cream
  • 2 large bananas, peeled, cut into ¼-inch-thick rounds
  • 1 20-ounce can pineapple slices in juice, drained well, patted dry, cut into ¾-inch pieces
  • 3 tablespoons unsalted butter
  • 6 tablespoons (packed) golden brown sugar
  • Additional sugar
  • 1 egg yolk beaten with 1 tablespoon milk (for glaze)
  • + 11 more ingredients
    • ½ teaspoon vanilla extract
    • ¼ cup chilled sour cream
    • 1 large egg
    • ½ cup whole milk
    • ½ cup finely chopped pecans
    • 6 tablespoons (¾ stick) chilled unsalted butter, cut into small pieces
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon salt
    • 2 ½ teaspoons baking powder
    • 3 tablespoons sugar
    • 2 cups unbleached all purpose flour

1. Make shortcakes: Position rack in center of oven and preheat to 425°F. Line large baking sheet with parchment. Sift first 5 ingredients into large bowl. Rub in butter with fingertips until mixture resembles very coarse meal. Mix in pecans. Whisk milk, 1 egg, sour cream and vanilla in small bo...

View full recipe at SpringPad

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