Pecan Ball With Rum Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a classic Pittsburgh-original dessert. Sometimes served with chocolate or hot fudge, this one has a yummy rum sauce. You know you're in Pittsburgh when you see a Pecan Ball on the dessert menu. Ingredients:
1/2 c. water |
1 1/2 c. sugar |
2 t. light corn syrup |
1/2 c. dark rum |
1/2 c. light rum |
1 c. pecans, chopped and toasted |
your favorite vanilla ice cream, made into 3-4 balls and frozen well |
Directions:
1. Add water, sugar and corn syrup to a medium-sized saucepan and bring to boil over medium-high heat, stirring to dissolve all of the sugar. Continue cooking over the same heat, swirling the pan occasionally, until the mixture is a deep caramel color.
2. Remove from heat, and stand back as far as you can and slowly add about 1 T. rum (the rum will splatter in the hot syrup, so be careful). Continue adding the rum, about a T. at a time, until the mixture stops splattering. Slowly stir in the rest of the rum. If not used immediately, store the sauce at room temperature; it will keep about a week.
3. Put the pecans on wax paper and roll the ice cream balls over the nuts, coating completely. Re-freeze until you want to serve the dessert.
4. To serve: place each pecan ball into a dish, drizzle with rum sauce and top with whipped cream.
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