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Ingredientes
- 1 c. sugar
- 1/4 tsp salt
- 3/4 c. sliced almonds, toasted
- 1/3 c. apricot jam
- 2 Tbsp. water
- 1 tsp fresh lemon juice
- 3 c. blueberries (14 ounce)
- 1/8 tsp almond extract
- 1 quart vanilla ice cream
Direcciones
- Active time: 30 minutes
- Start to finish: 30 minutes
- Line a large baking sheet with foil, then lightly oil foil.
- Cook sugar with salt in a dry 10-inch heavy skillet over moderate heat, undisturbed, till it begins to heat. Continue to cook, stirring occasionally with a fork, till sugar is melted into a deep golden brown caramel.
- Immediately remove from heat and stir in almonds with a wooden spoon, then quickly pour onto baking sheet, spreading out mix with back of spoon before it hardens.
- Cold praline on baking sheet 5 min, then break into large pcs. Put praline pcs in a heavy-duty sealable plastic bag and break into smaller pcs with a rolling pin.
- Bring jam, water, and lemon juice to a boil, stirring, over moderate heat.
- Add in 1 1/2 c. blueberries and simmer till berries burst, 8 to 10 min.
- Add in remaining 1 1/2 c. blueberries and simmer, stirring gently, just till heated through, about 2 min. Remove from heat and stir in almond extract. Top scoops of ice cream with hot blueberry sauce and praline.
- Makes 6 servings.
- TO TOAST SPICES, NUTS, Or possibly SEEDSToast spices in a heavy, dry skillet over moderate heat, stirring, till fragrant and a shade or possibly two darker.
- Toast nuts in a shallow baking pan in a 350 F oven till golden brown, 5 - 10 min
- Toast seeds either way.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 428 | |
| Calories from Fat 108 | 25% |
| Total Fat 12.2g | 15% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 174mg | 7% |
| Potassium 277mg | 8% |
| Total Carbs 77.6g | 21% |
| Dietary Fiber 3.1g | 10% |
| Sugars 67.81g | 45% |
| Protein 4.65g | 7% |
