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Maple Pecan Angel Parfait


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Ingredients

3/4 cup maple syrup
2 egg whites
1 tsp vanilla
1 cup heavy cream
1/2 cup chopped pecans


Bring to a boil 3/4 cup maple syrup and cook without stirring until it spins a light thread, or registers 228F on a candy thermometer.


Beat the syrup gradually into 2 stiffly beaten egg whites and continue to beat until meringue is cool and very thick.


Stir in 1 teaspoon vanilla and fold in one cup heavy cream, whipped, and 1/2 cup chopped pecans.


Spoon the mixture into 6 individual fluted paper cups, sprinkle with chopped pecans and freeze for about 2 hours, or until parfait is stiffly frozen.


Pairs Well With


Notes

A dash of local for every season
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