Blackberry sundae with caramel sauce

Ingredients:

Blackberry

• 4 cups blackberries
• 1/4 cup sugar
• 1/4 tbsp. crème de cassis liqueur

Caramel sauce

• 1 cup heavy cream
• Half a vanilla pod, cut in half lengthwise, seeds scraped out
• 1.5 cups of sugar
• 1 tbsp chilled unsalted butter
• A pinch of salt

Sunday

• 1 liter of vanilla ice cream
• 1 cup pecans, toasted and coarsely chopped
• Fresh whipped cream

Preparation:

1. Prepare the blackberriesCombine the blackberries, sugar, and liqueur in a bowl. Let sit at room temperature for 30 minutes, then mash with a fork.
2. Prepare caramel sauceMeanwhile, in a small saucepan, combine the cream and vanilla bean with seeds and bring to a boil over medium heat. Remove from heat.
3. In a medium non-reactive saucepan, combine the sugar with 1/2 cup water over high heat. Cook until dark golden brown, 10-12 minutes. Remove from heat and gradually whisk in the vanilla cream (it will splatter), stirring constantly with a wooden spoon. Return to heat and cook until smooth. Remove from heat, discard the vanilla bean, and stir in the butter and salt.
4. For each serving of sundae, spoon a scoop of ice cream into a parfait glass and drizzle with caramel sauce. Top with blackberries and sprinkle with pecans. Repeat the layers two more times and top with whipped cream.