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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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 is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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
½ vanilla bean, split in half lengthwise,seeds scraped
1 ½ c. sugar
½ c. water
1 tbsp. cold unsalted butter
pinch salt

CRUSHED BLACKBERRIES:
2 pints of fresh blackberries
¼ c. sugar
¼ c. cassis liqueur
Directions:
Directions:
TOASTED PECANS: Preheat oven to 350ºF. 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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