Crushed Blackberry Sundae with Toasted Pecans, Caramel Sauce, and Whipped Cream

Total Time:
1 hr 15 min
Prep:
15 min
Inactive:
30 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 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
Directions
  • 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.

  • Place a scoop of ice cream in a parfait glass and top with caramel sauce, crushed blackberries, and pecans. Repeat 2 more times and then top with a large dollop of whipped cream.

Caramel Sauce:
  • Place the heavy cream and vanilla bean and seeds in a small saucepan and bring to a simmer over medium heat. Remove the cream from the heat and let sit while making the caramel.

  • 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Crushed-Blackberry Sundaes With Caramel Sauce

    Recipe courtesy of Bobby Flay