Crushed Blackberry Sundae with Toasted Pecans, Caramel Sauce, and Whipped Cream
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1187
- Total Fat
- 64
- Saturated Fat
- 30
- Carbohydrates
- 146
- Dietary Fiber
- 11
- Sugar
- 132
- Protein
- 10
- Cholesterol
- 168
- Sodium
- 176
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 30 min
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.