Crushed-Blackberry Sundaes With Caramel Sauce (Bobby Flay) |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
2 pints blackberries |
1/4 cup sugar |
1/4 cup cassis liqueur |
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 |
1 quart vanilla ice cream |
1 cup pecans, toasted, cooled and roughly chopped |
freshly whipped cream |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Photograph by Andrew Mccaul
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