Thursday, November 4, 2010

Pumpkin Praline Trifle

This dessert from Bon Appetit magazine looks and sounds decadent. It would make a wonderful Thanksgiving dessert for those not hard over for pie. And because it needs to sit for 24 to 48 hours, it could be made earlier in the week. I made the praline and had already decided to buy spiced nuts next time before reading the same comments from others. Whole Foods has great spiced pecans as a seasonal item this time of year.

It went together quickly once all the components (praline, cream, pumpkin) were made. I left out the 4 1/2 tablespoons of dark rum. I'm not sure most people like the taste of dark rum, and with that much soaked into the ladyfingers, you were bound to taste it.

Since it has to sit for up to two days to let the flavors meld, I had planned on taking this to work, but it never made it. Sorry Discovery Creative. We made big dents in it even before the melding time was up and have been eating it for dessert every night since. This is definitely a winner.

1 comment:

  1. I totally agree with you on the rum- not a fan of it in my desserts! Bananas Foster is a perfect example- delightful except for that hint (or sometimes more than a hint) of alcohol. Totally ruins it!

    Looks like a yummy recipe!


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