Crushed-Blackberry Sundaes With Caramel Sauce

Ingredients

• 2 pints blackberries 
• 1 cup heavy cream 
• 0.3 cup cassis liqueur 
• 1 cup pecans cooled toasted roughly chopped
• 1 pinch salt 
• 0.3 cup sugar 
• 1.5 cups sugar 
• 1 tablespoon butter unsalted cold
• 0.5  vanilla pod split
• 1 quart whipped cream 
• 4 servings freshly whipped cream 

Equipment

• bowl
• sauce pan
• whisk
• wooden spoon

Directions

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