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Recipe Detail Page
Fruit Napoleons with Caramel Rum Drizzle
Summer 2009
If your summer is prone to numerous guests, this is the perfect dessert! Make wafers and sauce way ahead and then provide fresh fruit whenever a spectacular sweet is needed. The incredibly thin and crispy pecan wafers form a Napoleon stack with fruit and caramel sauce. A single batch of wafers makes about 20, enough for six Napoleons—and it is easy to double the recipe as they are a fine nibble on their own!
Makes 6 servings
Pecan Wafers
1 cup (250 mL) pecans (not roasted)
2⁄3 cup (150 mL) granulated sugar
1 tbsp (15 mL) all-purpose flour
¼ tsp (1 mL) salt
¼ cup (50 mL) butter, melted
2 egg whites
½ tsp (2 mL) vanilla
Caramel Sauce
¼ cup (50 mL) water
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) butter
¾ cup (175 mL) whipping cream
2 tbsp (25 mL) rum
½ tsp (2 mL) pure vanilla extract
6 medium peaches or nectarines, sliced
1 tbsp (15 mL) icing sugar
Few berries or fresh mint sprigs (optional)
1. Adjust rack to above oven centre; preheat to 325°F (160°C).
2. Line baking tray(s) with parchment paper. Finely chop pecans (take care if using a food processor so as not to turn nuts into a butter). Mix with sugar, flour and salt. Stir in butter, egg whites and vanilla, forming a loose mixture.
3. Limiting each batch to 6, evenly space apart each level tbsp (15 mL) of pecan mixture onto tray. With wet fingers, flatten into a round about 3 inches (8 cm) across. Bake for 14 to16 minutes or until evenly and richly browned. Cool on a rack; then lift off parchment while still slightly warm. Immediately store in stacks in a rigid sided container; cover airtight. Repeat as needed until all are baked.(Humidity causes these wafers to become flabby so keep airtight for up to a month until ready to serve. Wafers can be frozen indefinitely, however, bring container to room temperature before exposing wafers to ambient air.)
4. To make caramel sauce, measure water into a medium heavy-bottom saucepan. Add sugar and butter; gently shake pan so all sugar is moistened. In a separate bowl, measure out whipping cream; stir in rum and vanilla. Set near stove.
5. Place saucepan over medium-high heat and bring to a boil without stirring. Let bubble briskly for 8 to 11 minutes or until the sugar begins to change colour. Then swirl pan gently on unit until the colour becomes deeply golden.
6. Avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream mixture. Stir with a long-handled wooden spoon until smooth, about 1 minute. Slide pan off heat; cool until lukewarm. Pour into a container; sauce thickens as it cools. Once cooled, cover and refrigerate for up to a month.
7. To serve, arrange 1 wafer on each individual plate. Top with some slices of fruit and a drizzle of caramel. Repeat with another wafer, more fruit and caramel. Finally top with a third wafer; sieve a bit of icing sugar over top of wafer. Serve immediately with a few raspberries or blueberries tucked among the fruit or a sprig of mint on plate for colour and interest.
Makes 6 servings
