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Crushed Blackberry Sundae with Toasted Pecans, Caramel Sauce and Whipped Cream Recipe

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This recipe for Crushed Blackberry Sundae with Toasted Pecans, Caramel Sauce and Whipped Cream, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bruce Butler
Added: Tuesday, April 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. pecans
1 qt. premium vanilla ice cream
Caramel sauce (see below)
Crushed Blackberries (see below)
Freshly whipped cream

CARAMEL SAUCE:
1 c. heavy cream
vanilla bean, split in half lengthwise,seeds scraped
1 c. sugar
c. water
1 tbsp. cold unsalted butter
pinch salt

CRUSHED BLACKBERRIES:
2 pints of fresh blackberries
c. sugar
c. cassis liqueur

Directions:
Directions:
TOASTED PECANS: Preheat oven to 350F. Spread pecans evenly on baking sheet and toast for 8-10 minutes. Remove and let cool before coarsely chopping.

CARAMEL SAUCE: Place the heavy cream and vanilla bean and seeds in a small sauce pan 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 10-12 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 the 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 roughly crush the blackberries.

SUNDAE: Place a scoop of ice cream in a parfait glass and top with the caramel sauce, crushed blackberries and pecans. Repeat two more times and then top with a large dollop of whipped cream. Serves 4.
-Bobby Flay

 

 

 

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