CRUSHED-BLACKBERRY SUNDAES WITH CARAMEL SAUCE
Steps:
- Prepare the blackberries: Combine the blackberries, sugar and cassis in a bowl. Let sit at room temperature for 30 minutes, then crush with a fork.
- 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. Remove from the heat.
- 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. 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. Remove from the heat, discard the vanilla pod and stir in the butter and salt.
- 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.
BLACKBERRY-GRAPE SUNDAES
Try this delicious sweet and tart, purple fruit syrup for your next sundae party.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Number Of Ingredients 0
Steps:
- Cook 3/4 cup each blackberries and seedless red grapes, 1/3 cup sugar and 2 teaspoons water in a small saucepan over medium heat until juicy, about 10 minutes. Remove the fruit with a slotted spoon and continue simmering the liquid until syrupy, about 2 more minutes. Let cool slightly. Stir the fruit back into the syrup and spoon over vanilla ice cream.
Nutrition Facts : Calories 226 calorie, Fat 7 grams, SaturatedFat 4.5 grams, Cholesterol 29 milligrams, Sodium 54 milligrams, Carbohydrate 38 grams, Protein 3 grams, Sugar 35 grams
RED, WHITE AND BLUEBERRY SUNDAES
Add a refreshing twist to ice cream by topping it with a colorful fruit topping. It's made in 10 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In medium bowl, beat jam, corn syrup and vinegar with wire whisk until smooth. Fold in blueberries and strawberries until coated.
- Scoop ice cream into 8 dessert bowls. Top with berry mixture. Garnish with white chocolate.
Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 24 g, TransFat 0 g
BLACK FOREST SUNDAES WITH BROWNIES
Based on the seventies cake classic that is Black Forest gâteau - this cherry, ice cream and brownie desert is heavenly. Don't cheat - make your own brownies too
Provided by Emma Lewis
Time 30m
Number Of Ingredients 17
Steps:
- For the ice cream, pour the cream into a pan and bring to the boil. Beat together the sugar, egg yolks and vanilla. Pour over 2 tbsp of the cream and whisk into the egg mixture. Pour the egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the custard coats the back of the spoon.
- Melt the chocolate in the microwave on High for 1 min, then stir into the bowl of custard. When the custard has cooled, churn in an ice-cream maker according to manufacturers' instructions.
- To make the sauce, drain the cherries, reserving the liquid, then set aside. Place the liquid in a pan with the kirsch or brandy and simmer for 5 mins, or until syrupy. Return the cherries to the pan to heat through.
- To assemble the sundaes, whip the cream with the icing sugar until soft peaks form. Cut the brownies into bite-size pieces, then place a handful at the bottom of 4 glasses. Scoop the ice cream on top, then drizzle with the cherries and sauce. Dollop with whipped cream and scatter with grated chocolate.
- FOR THE BROWNIES: Heat oven to 180C/fan 160C/gas 4, then grease and line a 20cm square brownie tin. Heat the butter and dark chocolate in a pan until melted. Stir through dark brown sugar and granulated sugar. Leave to cool for 5 mins, then mix through the eggs. Stir in the almonds and flour. Pour into the tin, then bake for 30-35 mins until just cooked through. (Makes 16)
Nutrition Facts : Calories 899 calories, Fat 63 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 74.4 grams carbohydrates, Sugar 71 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.21 milligram of sodium
BLUEBERRY SHORTCAKE SUNDAES
These blueberry shortcake sundaes offer a summery conclusion to any meal. I make this recipe quite often. If you need to save even more time in the kitchen, just buy blueberry pie filling and thin it out with a little orange juice. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the sugar, cornstarch and cinnamon. Stir in water and blueberries until blended. Bring to a boil; cook and stir for 2-4 minutes or until thickened., Place cake slices on four dessert plates. Top each with ice cream and blueberry sauce.
Nutrition Facts :
GRILLED PEACH SUNDAES WITH BLACKBERRY SAUCE
Celebrate the fruit of summer with this updated version of a peach melba. Peach or nectarine halves are grilled and topped with a blackberry preserve filling and served with French vanilla ice cream.
Provided by Allrecipes Member
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above the cooking grate only 3 to 4 seconds; visit Safeway.com for complete instructions).
- While grill heats, in a small bowl mix jam and orange juice. Halve and pit peaches; if pit cant be removed easily, use a paring knife to cut around pit to remove.
- Place peaches with cut sides down on oiled cooking grate; cover gas grill. Cook until cut edges begin to brown, 2 to 4 minutes. Turn peaches over with tongs. Spoon about 1 tbsp. of the jam mixture into the hollow of each peach half and continue cooking until fruit is hot, 3 to 5 minutes longer. Lift peaches to a platter.
- Spoon a 1/2-cup scoop of ice cream into each of 4 dessert bowls and, with tongs, set peach halves in bowls. Drizzle fruit equally with remaining jam mixture and serve immediately.
Nutrition Facts : Calories 341.6 calories, Carbohydrate 65.8 g, Cholesterol 45 mg, Fat 8 g, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, Sodium 126 mg, Sugar 65.8 g
WARM BLACKBERRY PIE SUNDAES
Make and share this Warm Blackberry Pie Sundaes recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 18m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine 4 cups blackberries, orange juice, sugar, orange peel and cinnamon in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer until berries are soft and begin to release juices, about 8 minutes.
- Transfer 2 cups berry mixture to food processor fitted with metal blade; process until smooth. Return mixture to saucepan. Stir in remaining blackberries. (Can be made 2 hours in advance. Let stand at room temperature. Warm berry mixture on medium heat until just warm before continuing.).
- Divide cookie crumbs among 8 bowls or wine glasses.
- Add 1 scoop ice cream and spoon warm blackberry sauce over each.
- If desired, garnish with fresh mint.
Nutrition Facts : Calories 537.9, Fat 19.6, SaturatedFat 8.6, Cholesterol 49.1, Sodium 234.4, Carbohydrate 87, Fiber 8.5, Sugar 60.4, Protein 7.6
WARM BLACKBERRY PIE SUNDAES
Categories Food Processor Dairy Fruit Dessert Quick & Easy Blackberry Orange Summer Simmer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Combine 4 cups blackberries, orange juice, sugar, orange peel, and cinnamon in medium saucepan. Bring to boil. Reduce heat to low; simmer until berries are soft and begin to release juices, about 8 minutes. Transfer 2 cups berry mixture to processor; puree until almost smooth. Return mixture to same saucepan. Stir in remaining blackberries. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm berry mixture over medium heat until just warm before continuing.)
- Divide cookie crumbs among 8 bowls or wineglasses. Add 1 scoop ice cream to each. Spoon warm blackberry sauce over each and serve.
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