Crushed-Blackberry Sundaes With Caramel Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1184
- Total Fat
- 63
- Saturated Fat
- 29
- Carbohydrates
- 146
- Dietary Fiber
- 11
- Sugar
- 132
- Protein
- 10
- Cholesterol
- 167
- Sodium
- 175
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
Ingredients
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:
1 quart vanilla ice cream
1 cup pecans, toasted, cooled and roughly chopped
Freshly whipped cream
Directions
- 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.
- For each sundae, place a scoop of ice cream in a parfait glass and top with caramel sauce, blackberries and pecans. Repeat 2 more times and top with whipped cream.