Blueberry Almond Praline Sundae

• 1 cup sugar
• 1/4 teaspoon salt
• 3/4 cup sliced almonds, toasted
• 1/3 cup apricot jam
• 2 tablespoons water
• 1 teaspoon fresh lemon juice
• 3 cups blueberries (14 ounces)
• 1/8 teaspoon almond extract
• 1 qt vanilla ice cream

1. Line a large baking sheet with foil, then lightly oil foil.
2. Cook sugar with salt in a dry 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt.
3. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
4. Immediately remove from heat and stir in almonds with a wooden spoon, then quickly pour onto baking sheet, spreading out mixture with back of spoon before it hardens.
5. Cool praline on baking sheet 5 minutes, then break into large pieces.
6. Put praline pieces in a heavy-duty sealable plastic bag and break into smaller pieces with a rolling pin.
7. Bring jam, water, and lemon juice to a boil, stirring, over moderate heat.
8. Add 1 1/2 cups blueberries and simmer until berries burst, 8 to 10 minutes.
9. Add remaining 1 1/2 cups blueberries and simmer, stirring gently, just until heated through, about 2 minutes.
10. Remove from heat and stir in almond extract.
11. Top scoops of ice cream with warm blueberry sauce and praline.

sugar, salt, almonds, apricot jam, water, lemon juice, blueberries, almond, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/blueberry-almond-praline-sundae-106600 (may not work)