Maple Praline Peaches Food

MAPLE PRALINE CHEESECAKE

Steps:

• Base: Preheat oven to 350 degrees.
• Grease a 9 inch springform pan.
• In a food processor whirl flour, brown sugar and butter.
• Add pecans and pulse just until blended.
• Press into the bottom of the pan and bake for 10 minutes.
• Cool on a rack.
• Cake: Beat cream cheese with the sugar and flour until smooth.
• Beat in the eggs, one at a time along with the sour cream.
• Mix in the maple syrup.
• Stir in the pecans until evenly mixed.
• Pour over the base and with the back of a spoon smooth out the top.
• Bake on the center rack until center is almost set and the cake on the outside is firm, about 50 minutes.
• Turn off the oven and let the cake stand for 2 hours-in the oven please.
• In a medium saucepan over medium heat combine the corn syrup, brown sugar, pecan halves and butter.
• Bring to a boil, uncovered, and boil vigorously until a soft ball will form in cold water, around 4 minutes.
• Let cool until just warm and should be very thick but still pourable.
• If not add 1 T.
• of water and whisk in.
• Pour over the top of cheesecake and place in the refrigerator for 4 hours to overnight.
• Before serving loosen the sides of the pan and remove the ring.

MAPLE PRALINES

Steps:

• In a heavy 1-qt. saucepan, combine sugar, cream and syrup. Cook and stir over medium heat until mixture boils. Reduce heat to medium-low. Cook, uncovered, until a candy thermometer reads 234° (soft-ball stage), stirring occasionally., Remove from the heat. Add butter; do not stir. Cool, without stirring, to 160°. Stir in pecans. Beat vigorously with a wooden spoon until mixture just begins to thicken but is still glossy. Quickly drop by spoonfuls onto waxed paper. Cool. Store in an airtight container.