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1
Butter small baking sheet.
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2
Combine sugar and water in heavy small saucepan.
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3
Stir over low heat until sugar dissolves.
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4
Increase heat to medium-high; boil without stirring until syrup turns deep amber, brushing sides of pan with wet pastry brush and swirling pan occasionally, about 6 minutes.
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5
Add nuts.
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6
Immediately pour onto prepared baking sheet.
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7
Cool praline completely.
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8
Finely chop praline.
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9
Mix ice cream, cinnamon and half of praline in medium bowl (reserve remaining praline for another use).
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10
Cover ice cream and freeze.
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11
Position rack in center of oven; preheat to 350F.
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12
Combine first 4 ingredients in medium bowl.
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13
Beat butter, shortening and 2/3 cup sugar in large bowl until smooth.
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14
Beat in egg.
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15
Mix in flour mixture, then crystallized ginger.
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16
Transfer dough to ungreased nonstick 13x9x1/2-inch baking sheet.
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17
Using rubber spatula, spread dough evenly over baking sheet, covering completely (dough will be sticky).
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18
Bake until top is dry and edges begin to brown, about 15 minutes.
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19
Remove from oven.
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20
Immediately cut into 5x2-inch rectangles.
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21
Cool.
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22
Freeze 8 cookies 1 hour (reserve remainder for another use).
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23
(Ice cream and cookies can be made 1 day ahead.
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24
Keep frozen.)
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25
Soften praline ice cream until spreadable.
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26
Spread 1/2 cup ice cream over bottom of each of 4 cookies.
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27
Top each with another cookie, bottom side down, forming sandwiches.
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28
Wrap tightly in plastic; freeze until firm, at least 4 hours.
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29
(Can be made 3 days ahead.
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30
Keep frozen.)
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31
Place frozen cookie sandwich on work surface.
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32
Lay paper strips diagonally across top of cookie.
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33
Sift powdered sugar over, forming diagonal lines.
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34
Remove strips.
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35
Repeat with remaining sandwiches.
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36
Place 1 sandwich on each of 4 plates.
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37
Using slotted spoon, surround each with compote.
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38
Drizzle any syrup from compote around fruit.
