Blackberry Sundae in Clear Plastic Cups

Blackberry Sundae


1 cup pecans
1 quart premium vanilla ice cream
Caramel Sauce (See Related Recipe)
Crushed Blackberries (See Related Recipe)
Freshly whipped cream

Caramel Sauce:
3/4 cup sugar
2 Tablespoons water
1/2 teaspoon lemon juice
1/2 cup heavy cream
2 Tablespoons to 1/4 cup milk

Crushed Blackberries:
2 pints blackberries
1/4 cup sugar
1/4 cup cassis liqueur



Preheat the oven to 350 degrees F.

Spread the pecans evenly on a baking sheet and toast in the oven for 8 to 10 minutes. Remove and let cool before coarsely chopping. Place a scoop of ice cream in a parfait glass and top with caramel sauce, crushed blackberries and pecans.

Repeat 2 more times and then top with a large dollop of whipped cream.

Caramel Sauce: 
Combine the sugar, water and lemon juice in a medium heavy saucepan. Place over medium-high heat and cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Carefully add the cream or it may splatter, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and allow to cool before using. Yield: a generous 3/4 cup

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 crush the blackberries.


How to Serve it Up

Cup 9 oz.
Stemless Wine Glass