by JoanG
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my 40 recipes »
Photo by JoanG
JoanG's Notes:
Expand4 tablespoons unsalted butter Ask a question about this ingredient
1/2 cup all purpose flour Ask a question about this ingredient
1 cup raw pecan halves Ask a question about this ingredient
1/2 cup cup organic light brown sugar Ask a question about this ingredient
1/4 teaspoon cinnamon Ask a question about this ingredient
1/2 teaspoon ginger powder Ask a question about this ingredient
1/4 teaspoon sea salt Ask a question about this ingredient
2 tablespoons Real maple syrup Ask a question about this ingredient
2 tablespoons finely chopped crystallized ginger Ask a question about this ingredient
Mix crunch ingredients together with your fingers until crumbly. Line a small rimmed baking pan with parchment paper, and pour crumbs onto pan. Spread to a single layer, about 9 inches square.
Ask a question about this stepBake about 15 mi nutes at 350 degrees. Break it up with a metal spoon, then put back in the oven for a few more minutes until it is starting to brown.
Ask a question about this stepRemove from oven and set aside to cool. When cool, break into small pieces with your fingers and store in a bowl until ready to use.
Ask a question about this step5 cups fresh apple cider Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
5 tablespoons unsaltd butter Ask a question about this ingredient
2 tablespoons organic light brown sugar Ask a question about this ingredient
3 tablespoons bourbon (I used Maker's Mark) Ask a question about this ingredient
1 pint of your favorite pumpkin ice cream or use AppleAnnie’s butternut squash ice cream on food52 Ask a question about this ingredient
8 ounces crème fraiche Ask a question about this ingredient
4-6 tablespoons tablespoons confectioners sugar Ask a question about this ingredient
2 tablespoons real maple syrup Ask a question about this ingredient
2 tablespoons finely chopped crystallized ginger Ask a question about this ingredient
Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Towards the end of the cooking it will be a sea of foam and bubbles. Be patient and measure it out to make sure it has cooked down enough. I had to do this a few times.
Ask a question about this stepAdd butter, cinnamon and sugar and whisk until butter melts. Boil 3-5 minutes, whisking occasionally until it begins to thicken and turn a dark brown. The aroma will drive you crazy!
Ask a question about this stepRemove from heat. Whisk in bourbon. Let sacue cool to lukewarm before using. Or, if you refirgerate it, warm it gnelty to lukewarm before serving.
Ask a question about this stepWhisk maple syrup and ginger into the crème fraiche. Whisk in the confectioner’s sugar, a little at a time until you like the taste and texture. Chill until ready to serve.
Ask a question about this stepWhen ready to serve: Put a heaping spoonful of crumbs into small glass, top with a scoop of ice cream. Dirzzle with about 1 Tbsp of sauce, and a sprinkle of a few more crumbs.
Ask a question about this stepTop with a dollop of the maple-ginger cream. Decorate with a pecan from the crunch mixture and serve.
Ask a question about this stepNote: for those who do not like pumpkin ice cream, like my husband, you can substitute a variety of other flavors: French vanilla, Dulce de Leche, or even dark chocolate ice cream will also work well.
Ask a question about this stepSounds great!
Brette is the Editorial Assistant of Food52.
This sounds like a perfect "little" dessert after a big meal. Your picture makes me wish I had some right now.