Ingredients
1/3 cup packed light-brown sugar
1/3 cup pecans (about 1 1/4 ounces), toasted and finely chopped
1 teaspoon grated orange zest
1/2 cup macadamia nuts, coarsely chopped (about 2 ounces)
1 ounce white chocolate, finely chopped
2 tablespoons packed light-brown sugar
2 tablespoons packed light-brown sugar
2 tablespoons pure maple syrup
1/2 cup walnuts (about 2 ounces), toasted and finely chopped
1 banana, thinly sliced
2 ounces semisweet chocolate, finely chopped
2 tablespoons packed light-brown sugar
1/2 teaspoon ground cinnamon
1/2 pint fresh raspberries
1/3 cup creme fraiche
1/3 cup mascarpone cheese
Preparation
Classic pecan:Toss all ingredients in a small bowl.
Macadamia nut and white chocolate:Toss all ingredients in a small bowl.
Banana, maple, and walnut:Whisk brown sugar and maple syrup ina small bowl until combined. Gently foldin walnuts and banana slices.
Mexican chocolate:Toss all ingredients in a small bowl.
Raspberries and cream:Lightly crush raspberries in a small bowlwith a rubber spatula. Add creme fraiche and mascarpone; stir until smooth. Refrigerate until ready to use.
Toss all ingredients in a small bowl. Toss all ingredients in a small bowl. Whisk brown sugar and maple syrup ina small bowl until combined. Gently foldin walnuts and banana slices. Toss all ingredients in a small bowl. Lightly crush raspberries in a small bowlwith a rubber spatula. Add creme fraiche and mascarpone; stir until smooth. Refrigerate until ready to use.
