Crushed Blackberry Sundae with Toasted Pecans, Caramel Sauce, and Whipped Cream (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 cup pecans |
1 quart premium vanilla ice cream |
caramel sauce, recipe follows |
crushed blackberries, recipe follows |
freshly whipped cream |
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 |
2 pints blackberries |
1/4 cup sugar |
1/4 cup cassis liqueur |
Directions:
1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. Caramel Sauce:
5. 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.
6. 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.
7. Crushed Blackberries:
8. 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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