Warm Blackberry Pie Sundaes

• 4 1/2-pint baskets fresh blackberries (about 5 1/2 cups)
• 1 cup orange juice
• 3/4 cup sugar
• 2 teaspoons grated orange peel
• 1/4 teaspoon ground cinnamon
• 1 7.25-ounce package shortbread cookies (such as Pepperidge Farm Chessmen), coarsely crumbled (about 2 cups)
• 1 1/2 quarts vanilla ice cream

1. Combine 4 cups blackberries, orange juice, sugar, orange peel, and cinnamon in medium saucepan.
2. Bring to boil.
3. Reduce heat to low; simmer until berries are soft and begin to release juices, about 8 minutes.
4. Transfer 2 cups berry mixture to processor; puree until almost smooth.
5. Return mixture to same saucepan.
6. Stir in remaining blackberries.
7. (Can be made 2 hours ahead.
8. Let stand at room temperature.
9. Rewarm berry mixture over medium heat until just warm before continuing.)
10. Divide cookie crumbs among 8 bowls or wineglasses.
11. Add 1 scoop ice cream to each.
12. Spoon warm blackberry sauce over each and serve.

blackberries, orange juice, sugar, ground cinnamon, shortbread cookies, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/warm-blackberry-pie-sundaes-106986 (may not work)