Crushed Blackberry Sundae with Toasted Pecans, Caramel Sauce, and Whipped Cream
- 1 cup pecans
- 1 quart premium vanilla ice cream
- Caramel Sauce, recipe follows
- Crushed Blackberries, recipe follows
- Freshly whipped cream
- Caramel Sauce:
- 1 cup heavy cream
- 1/2 vanilla bean, split in 1/2 lengthwise and seeds scraped
- 1 1/2 cups sugar
- 1/2 cup water
- 1 tablespoon cold unsalted butter
- Pinch salt
- Crushed Blackberries:
- 2 pints blackberries
- 1/4 cup sugar
- 1/4 cup cassis liqueur
Preheat the oven to 350 degrees F.
Spread the pecans evenly on a baking sheet and toast in the oven for 8 to 10 minutes. Remove and let cool before coarsely chopping.Caramel Sauce:
Whisk together the sugar and water in a medium non-reactive saucepan over high heat. Cook until dark golden brown, about 10 to 12 minutes. Remove the caramel from the heat and immediately add the cream slowly, stirring constantly with a wooden spoon. Return to the heat and cook until the mixture becomes smooth. Remove from the heat and stir in the butter and salt. Transfer to a bowl and serve immediately.Crushed Blackberries:
Combine the blackberries, sugar, and cassis in a medium bowl and stir well. Let sit at room temperature for 30 minutes. After 30 minutes, use a fork to crush the blackberries.
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