Crunchy Ginger Pumpkin Parfaits with Cider Bourbon Sauce and Maple Crème Fraiche

Ingredients

Ginger peacn crunch

• 4
  
  tablespoons unsalted butter
  
• 1/2
  
  cup all purpose flour
  
• 1
  
  cup raw pecan halves
  
• 1/2
  
  cup cup organic light brown sugar
  
• 1/4
  
  teaspoon cinnamon
  
• 1/2
  
  teaspoon ginger powder
  
• 1/4
  
  teaspoon sea salt
  
• 2
  
  tablespoons Real maple syrup
  
• 2
  
  tablespoons finely chopped crystallized ginger
  

Cider Bourbon Sauce and Mpale Ginger Creme Fraiche

• 5
  
  cups fresh apple cider
  
• 1
  
  teaspoon ground cinnamon
  
• 5
  
  tablespoons unsaltd butter
  
• 2
  
  tablespoons organic light brown sugar
  
• 3
  
  tablespoons bourbon (I used Maker’s Mark)
  
• 1
  
  pint of your favorite pumpkin ice cream or use AppleAnnie’s butternut squash ice cream on food52
  
• 8
  
  ounces crème fraiche
  
• 4-6
  
  tablespoons tablespoons confectioners sugar
  
• 2
  
  tablespoons real maple syrup
  
• 2
  
  tablespoons finely chopped crystallized ginger
  

Directions

Ginger peacn crunch

1. Mix crunch ingredients together with your fingers until crumbly. Line a small rimmed baking pan with parchment paper, and pour crumbs onto pan. Spread to a single layer, about 9 inches square.
2. Bake about 15 mi nutes at 350 degrees. Break it up with a metal spoon, then put back in the oven for a few more minutes until it is starting to brown.
3. Remove from oven and set aside to cool. When cool, break into small pieces with your fingers and store in a bowl until ready to use.

Cider Bourbon Sauce and Mpale Ginger Creme Fraiche

1. Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Towards the end of the cooking it will be a sea of foam and bubbles. Be patient and measure it out to make sure it has cooked down enough. I had to do this a few times.
2. Add butter, cinnamon and sugar and whisk until butter melts. Boil 3-5 minutes, whisking occasionally until it begins to thicken and turn a dark brown. The aroma will drive you crazy!
3. Remove from heat. Whisk in bourbon. Let sacue cool to lukewarm before using. Or, if you refirgerate it, warm it gnelty to lukewarm before serving.
4. Whisk maple syrup and ginger into the crème fraiche. Whisk in the confectioner’s sugar, a little at a time until you like the taste and texture. Chill until ready to serve.
5. When ready to serve: Put a heaping spoonful of crumbs into small glass, top with a scoop of ice cream. Dirzzle with about 1 Tbsp of sauce, and a sprinkle of a few more crumbs.
6. Top with a dollop of the maple-ginger cream. Decorate with a pecan from the crunch mixture and serve.

7. Note: for those who do not like pumpkin ice cream, like my husband, you can substitute a variety of other flavors: French vanilla, Dulce de Leche, or even dark chocolate ice cream will also work well.