Bobby Flay's Crushed-Blackberry Sundaes with Caramel Sauce

By golfrn9

Ingredients

• For the blackberries:
• 2 pints blackberries
• 1/4 c. sugar
• 1/4 c. cassis liqueur
• For the caramel sauce:
• 1 c. heavy cream
• 1/2 vanilla bean, split lengthwise and seeds scraped
• 1 1/2 c. sugar
• 1 Tbsp cold unsalted butter
• Pinch of salt
• For the sundaes:
• 1 quart vanilla ice cream
• 1 c. pecans, toasted, cooled and roughly chopped
• Freshly whipped cream

Details

Servings 4

Preparation

Step 1

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 c. 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.