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Warm Blackberry Pie Sundaes

Source of Recipe


Bon Appétit, August 2002






List of Ingredients



• 4 ½-pint baskets fresh blackberries (about 5½ cups)
  
• 1 cup orange juice
  
• ¾ cup sugar
  
• 2 tsp grated orange peel
  
• ¼ tsp ground cinnamon
  
• 1 (7.25-ounce) package shortbread cookies, coarsely crumbled (about 2 cups)
  
• 1½ quarts vanilla ice cream
  






Instructions



1. 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.
   
   
2. Transfer 2 cups berry mixture to processor; purée 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.)
   
   
3. Divide cookie crumbs among 8 bowls or wineglasses. Add one scoop ice cream to each. Spoon warm blackberry sauce over each and serve.
   
   Makes 8 servings.