By Chef Kate on August 29, 2005
Photo by Dreamgoddess
Photo by Dreamgoddess
"This heavenly sauce is served over vanilla ice cream at Visko's Restaurant, just south of New Orleans in Gretna. It's dangerously addictive. The recipe is supposed to enough for eight servings---I've seen 4 people make it disappear with no trouble at all. Prep time does not include cooling time."
Serving Size: 1 (84 g)
Servings Per Recipe: 8
"I enjoyed this on top of a caramel chocolate swirl ic cream and it was so good! I found the rum was not overpowering."
"This is the perfect replica of a real N'Awlins praline! I made this to go in recipe#137094 and my DD ate it on vanilla ice cream. DELISH!! I will be making this from now on. Thank you-"
"Oh so decadent... Rich and thick sauce that tasted just like a melted authentic praline you would find in New Orleans. I did not have any dark rum so I substituted some spiced rum. I made this just to use in Recipe #137094... but I think I am going to have to get some ice cream just to pour this over and indulge!!! Thanks for posting such an easy and delicious dessert sauce!"
"I think I have a new favorite ice cream topping! I didn't have any dark rum, so I used Bacardi white rum. I left the pecans on the side, because Gram can't eat nuts. All I want to know is, how does anyone get this to stretch for 8 servings?!? I seriously considered using a straw with this stuff! Thanks for posting!"
"I served this sauce with vanilla ice cream for a wonderful dessert tonight. Fantastic flavor and very rich tasting. Made for ZWTIII"
"I spread that awesomly delicious sauce over 5 dishes of Edy's Grand Vanilla! We scoffed this up like we'd never had ice cream before nor would ever have it again. i actually felt like a kid again I so enjoyed this. TFS Made this for ZWT3"
"Very yummy! Smooth and thick and rich. The rum is just the right touch. I did toast the pecans first in a dry skillet and served with you Recipe #135912 (talk about excess - we also had the raspberry sauce). Kate, we love your recipes!"
"Wow! Great stuff! I couldn't find any maple extract, so I had to buy rum extract instead....it was to DIE for! Try putting it on recipe #17752 Aunt Emma's bread pudding!"
"Absolutely fabulous!! Easy and so tasty...the rum is just the right amount. Ran out of vanilla ice cream so served it over Cappucino Caramel ice cream...I agree with bluemoon...to die for!"
"Dangerously addictive is something of an understatement, so BE WARNED! I made this to use in Rita L’s Praline Ice Coffee Recipe #137094 and there was some left to try on ice cream. Heavenly in the iced coffee and on the ice cream. With Christmas coming up, this would be just such a scrumptious alternative dessert, over ice cream, for those – like me – who have never liked Christmas pudding. Be warned, be bold: but do try this recipe! Dark and delicious. I don’t usually use the expression, but it truly is to die for! Ah that there are only 5 stars available. This is a 5+++ Thank you, Kate!"
"Kate, awesome! We had this at my inlaws for dessert and the four of us did not have a problem eating it all! We had french vanilla and butter pecan ice cream, terrific on both!!"
"Rita L you are an angel! Now I can eat my oatmeal with a more cheerful face! Absolutely divine!"
"Heavenly is right! I made it this morning to have over my oatmeal! Now That make it better right? I really don`t feel guilty eating this wonderful sauce. I used coconut rum. Thanks I can`t wait to buy some ice cream!"