Oil (for greasing)
1 1/2 cups of pecans (270g)
1/2 cup of caramel sauce (165g)
1/4 cup of water (60ml)
4 cups of corn flakes (120g)
1 tablespoon of ground cinnamon
1 tablespoon of grated lime zest
1 tablespoon of grated ginger
1 cup of dried cranberries, seeded (180g), chopped coarse
1/3 cup of cherry preserves, strained (65g), chopped coarse
For the glaze
3 cups of plain yogurt (600g)
1 cup of heavy cream (240ml)
1/3 cup of all-purpose flour (60g)
Oil (for greasing)
1 1/2 cups of pecans (270g)
1/2 cup of caramel sauce (165g)
1/4 cup of water (60ml)
4 cups of corn flakes (120g)
1 tablespoon of ground cinnamon
1 tablespoon of grated lime zest
1 tablespoon of grated ginger
1 cup of dried cranberries, seeded (180g), chopped coarse
1/3 cup of cherry preserves, strained (65g), chopped coarse
For the glaze
3 cups of plain yogurt (600g)
1 cup of heavy cream (240ml)
1/3 cup of all-purpose flour (60g)
Grease a ring mold with oil and reserve
In a large saucepan, combine the sugar, water, and corn syrup
Bring to a boil over high heat, stirring constantly, until the sugar dissolves (approximately 2 minutes)
Stop stirring and cook until the mixture reaches the hard-ball stage (approximately 4 minutes)
Remove some of the hot mixture from the pan and place it in a small bowl with cold water; shape into a ball between your fingers that should be firm
Add the pecans, cinnamon, lime zest, ginger, cranberries, and cherry preserves
Stir carefully
Transfer to the prepared ring mold
Let cool until firm
Unmold onto a serving plate
Prepare the glaze: In a medium bowl, combine the yogurt and heavy cream
Beat with an electric mixer until smooth
Add the flour and mix well
Pour into a piping bag
Serve the caramel pecan clusters with the yogurt glaze on top
613 calories per serving
