Line a large cookie sheet with heavy foil; grease foil. Grease outside bottoms and sides of 4 inverted 6-ounce custard cups. Set sheet and cups aside.

Melt butter in a medium saucepan; remove from heat Stir in sugar and corn syrup. Stir in nuts and flour. For each basket, drop 2 tablespoons of the batter 7 inches apart on the prepared cookie sheet; spread batter to 3-inch circles. (Bake only 2 cookies at a time.)

Bake in a 350 degree F oven 8 to 10 minutes or until a deep golden brown. Cool on cookie sheet 2 minutes or just until cookies are firm enough to hold their shape. Quickly remove cookies from sheet and place each cookie over a prepared custard cup. Using a wooden spoon, gently fold edges down to form ruffles or pleats. (If cookies harden before shaping, reheat them in oven for 1 minute.) Cool completely. Remove baskets from custard cups. Repeat with remaining batter, wiping excess fat from cookie sheet between batches. Tightly cover and store in a cool, dry place up to 1 week or in freezer up to 6 months.

To serve, if desired, brush basket edges with melted chocolate. Scoop ice cream into baskets. Top with warm Brandied Peach Sauce. If desired, garnish with Chocolate Leaves and/or gold paper leaves. Makes 12 servings.

In small saucepan combine 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Add 1/2 cup whipping cream and 2 teaspoons butter. Cook and stir over medium heat until bubbly. Add 1 cup thinly sliced peaches, 1/4 cup toasted chopped pecans, and 1 tablespoon brandy. Cook and stir until bubbly. Cool slightly. Makes 1-3/4 cups.

With a clean, small paintbrush, brush 1 or 2 coats of melted chocolate on the underside of nontoxic leaves such as mint, rose, or lemon. Wipe away any chocolate from top side of leaf. Place the leaves, chocolate side up, on waxed-paper-lined baking sheet until dry. Before using, peel the leaf away from the chocolate.