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Peaches & Cream Shortcake with Warm Praline-Pecan Sauce
Peaches & Cream Shortcake with Warm Praline-Pecan Sauce
Ingredients
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1 8-ounce carton mascarpone cheese or 1 8-ounce package cream cheese, softened
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1/2 cup dairy sour cream
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1 4-serving-size package cheesecake-flavored instant pudding and pie filling mix
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1 1/4 cups milk
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1/2 cup caramel-flavored ice cream topping
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2 tablespoons packed brown sugar
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2 tablespoons whipping cream
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1/2 cup coarsely chopped pecans, toasted
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1 10.75-ounce frozen pound cake, thawed
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1 21-ounce can LUCKY LEAF ® Peach Pie Filling
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Powdered sugar
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Small fresh mint sprigs
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Printable Version
Directions
1. In a large bowl beat mascarpone cheese with an electric mixer on medium speed until smooth. Beat in sour cream and pudding mix until smooth. Gradually beat in milk until smooth. Cover and chill 10 to 15 minutes or until thickened slightly.
2. Meanwhile, in a small saucepan heat ice cream topping, brown sugar, and whipping cream over medium-low heat until boiling, stirring occasionally. Remove from heat. Stir in pecans.
3. Slice pound cake crosswise into 8 slices. Place one cake slice on each of four large dessert plates. Top cake slices with half of the mascarpone mixture. Spoon half of the pie filling atop mascarpone layer. Top with half of the pecan sauce. Repeat layers once. Sprinkle with powdered sugar and garnish each serving with a mint sprig before serving. Makes 4 servings.
Tip: To make eight smaller portions, place one cake slice on each of eight dessert plates. Top cake slices with all of the mascarpone mixture. Spoon pie filling atop mascarpone layer. Top with pecan sauce. Sprinkle with powdered sugar and garnish each serving with a mint sprig before serving.
Makes 4 servings
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