Pittsburgh Pecan Balls Recipe
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Ingredients: |
Ingredients: 1 c chopped pecans
1 qt the very best vanilla ice cream
Hot Fudge Sauce
6 oz unsweetened baking chocolate
1 1/2 c sugar
3/4 c whipping cream
1 tsp fresh lemon juice
1/4 c butter cut into thin slices
2 tsp vanilla
2 tsp brandy or liqueur (optional)
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Directions: |
Directions:Toast pecans in a 325º oven for 10 minutes. Shake pan occasionally to turn. Nuts should be slightly crisp.
Fudge Sauce: Place chocolate, sugar and cream in a heavy saucepan over medium heat. Cook, stirring occasionally until melted and smooth. Bit by bit beat in butter until well incorporated.
Remove from heat and one at a time stir in until smooth the lemon juice, vanilla and brandy or liqueur. Pour into heat proof containers to cool to room temperature. Once cool cover with an air tight lid and refrigerate if not using right away.
To reheat, remove lid and place in a pot of gently simmering water.
Makes about 3 cups.
To assemble Pecan Balls: Spread pecans over waxed paper. Form ice cream balls and roll in nuts until completely coated. (Each ball will require 2-3 tablespoons chopped nuts). Serve in a bowl with warm hot fudge sauce. |
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Personal
Notes: Frank Blandi, of Turkey Devonshire fame, also owned the Park Schenley Restaurant where the Pittsburgh Pecan Ball originated.
He also started The Pittsburgh Playhouse and the LeMont restaurant .
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