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This makes great pastry that I will make again, but as much as I love blood oranges, I will use a different filling next time.  Most of that wonderful juice just ran out and burned onto the baking sheet.  It did not require anywhere near the specified baking time in my small oven (just about 45 mins) so watch closely.  I used a silpat-lined unchilled baking sheet.

By jacksongirl | 

January 19, 2008

This is a great dessert!  It is ALL about the ice cream, though.  The cake alone is pretty average.  I used store-bougt bourbon pecans in place of the pecan praline, and just scattered them over the top and around the plate, which I thought was a better look.  My dinner guests raved.  We froze leftover cake.  It was edible a couple of weeks later, but far better fresh.

By jacksongirl | 

January 12, 2008