Submitted by Linda
You may remember that I'm one of those people who yank recipes out of magazines and rarely try them. Now that I cook for my parents every other Monday night, I've forced them to be the guinea pigs for some of my (disappointing) experiments. This one, however is a winner.
I love pecans, but I don't love the filling that comes in a traditional pecan pie. I always wish for more pecans and less filling. And though I am a giant fan of carbs, pie crust is one thing I usually leave behind on my plate (weird, I know).
This recipe creates a lovely wedge of pecans, with enough goo to hold it all together. It's very rich, and a little wedge does the job.
All baked and ready to be cut:
Here are the leftovers. I little taste here, a little bite there.....Yum!
Here's the recipe courtesy of Real Simple Magazine, December 2007.
Pecan Wedges with Brown Sugar Whipped Cream
- Heat oven to 375° F.
- Line the bottom of a 9-inch springform pan with parchment or wax paper.
- In a medium saucepan, combine the granulated sugar, 2 tablespoons of the brown sugar, the corn syrup, and 1/2 cup of the cream. Bring to a boil, then lower heat and simmer, stirring, until the sugar dissolves, about 2 minutes. Remove from heat and stir in the rum, salt, and pecans. Pour into the prepared pan and spread into an even layer.
- Bake until golden and set, about 40 minutes. Let cool for 30 minutes before slicing into wedges.
- Whip the remaining cream and brown sugar until soft peaks form. Serve with the Pecan Wedges.