Best Warm Blackberry Pie Sundaes Recipes

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WARM BLACKBERRY PIE SUNDAES



Warm Blackberry Pie Sundaes image

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

4 1/2-pint baskets fresh blackberries (about 5 1/2 cups)
1 cup orange juice
3/4 cup sugar
2 teaspoons grated orange peel
1/4 teaspoon ground cinnamon
1 7.25-ounce package shortbread cookies (such as Pepperidge Farm Chessmen), coarsely crumbled (about 2 cups)
1 1/2 quarts vanilla ice cream

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.

WARM BLACKBERRY PIE SUNDAES RECIPE | EPICURIOUS.COM



Warm Blackberry Pie Sundaes Recipe | Epicurious.com image

All the wonderful flavors and textures of summer berry pie à la mode in an ice cream sundae. For a casual party, offer the individual components buffet style and let guests make their own.

Provided by @MakeItYours

Number Of Ingredients 7

4 1/2-pint baskets fresh blackberries (about 5 1/2 cups)
1 cup orange juice
3/4 cup sugar
2 teaspoons grated orange peel
1/4 teaspoon ground cinnamon
1 7.25-ounce package shortbread cookies (such as Pepperidge Farm Chessmen), coarsely crumbled (about 2 cups)
1 1/2 quarts vanilla ice cream

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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