Crushed-Blackberry Sundaes With Caramel Sauce

• 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

1. Prepare the blackberries: Combine the blackberries, sugar and cassis in a bowl.
2. Let sit at room temperature for 30 minutes, then crush with a fork.
3. 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.
4. Remove from the heat.
5. Whisk the sugar and 1/2 cup water in a medium nonreactive saucepan over high heat.
6. Cook until dark golden brown, 10 to 12 minutes.
7. Remove from the heat and slowly add the vanilla-infused cream (it will splatter), stirring constantly with a wooden spoon.
8. Return to the heat and cook until smooth.
9. Remove from the heat, discard the vanilla pod and stir in the butter and salt.
10. For each sundae, place a scoop of ice cream in a parfait glass and top with caramel sauce, blackberries and pecans.
11. Repeat 2 more times and top with whipped cream.
12. Photograph by Andrew Mccaul

blackberries, sugar, liqueur, heavy cream, vanilla bean, sugar, cold unsalted butter, salt, vanilla ice cream, pecans, freshly whipped cream

Taken from www.foodnetwork.com/recipes/bobby-flay/crushed-blackberry-sundaes-with-caramel-sauce-recipe.html (may not work)