For the Blackberries:
- 2 pints blackberries
- 1/4 cup sugar
- 1/4 cup cassis liqueur
For the Caramel Sauce:
- 1 cup heavy cream
- 1/2 vanilla bean, split lengthwise and seeds scraped
- 1 1/2 cups sugar
- 1 tablespoon cold unsalted butter
- Pinch of salt
For the Sundaes:
Prepare the blackberries: Combine the blackberries, sugar and cassis in a bowl. Let sit at room temperature for 30 minutes, then crush with a fork.
Meanwhile, make the caramel sauce: Combine the cream and vanilla pod and seeds in a small saucepan and bring to a simmer over medium heat. Remove from the heat.
Whisk the sugar and 1/2 cup water in a medium nonreactive saucepan over high heat. Cook until dark golden brown, 10 to 12 minutes. Remove from the heat and slowly add the vanilla-infused cream (it will splatter), stirring constantly with a wooden spoon. Return to the heat and cook until smooth. Remove from the heat, discard the vanilla pod and stir in the butter and salt.
Photograph by Andrew Mccaul