Maple Parfait from The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan Curls to Sour Cream Jumbles by Jessie Sheehan
Heat maple syrup and stir slowly into beaten eggs. Whip cream stiff and add. Partially freeze, then stir in thoroughly the pecans chopped very fine. Finish free
Ingredients
- 1 cup chopped pecans
- 2½ cups heavy cream
- 1¼ cup maple syrup
- 4 eggs
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