A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.
Recipe information
Yield
6 Servings
Ingredients
1
¼
¾
½
3
3
6
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Toss pecans, maple syrup, and salt on a parchment paper–lined rimmed baking sheet; spread out in a single layer. Bake until maple syrup is caramelized and pecans are toasted, 10–15 minutes. Let cool completely on baking sheet. Coarsely chop nuts; set aside.
Step 2
Meanwhile, bring whiskey, both sugars, and butter to a boil in a large skillet (do not move pan or mixture may ignite). Turn off heat; stir mixture to dissolve sugar completely.
Step 3
Return to medium heat and simmer until sauce is thickened and glossy, about 2 minutes. Add bananas and cook, swirling skillet occasionally, until bananas are just softened, about 2 minutes. Remove from heat and let mixture cool completely in skillet.
Step 4
Layer bananas and sauce, pecans, and ice cream in small mason jars or glasses.
Step 5
DO AHEAD: Parfaits can be made 8 hours ahead. Cover and freeze. Let stand at room temperature for 10 minutes to soften slightly before serving.