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1
Pour the sugar into a medium pot.
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2
Cut the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp into the sugar.
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3
Add 1/3 cup water, and bring to a boil over medium heat, without stirring.
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4
Cook about 10 minutes, swirling the pan occasionally, until the mixture is an amber caramel color.
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5
While the sugar is caramelizing, stir 2 tablespoons water into the cornstarch in a small bowl (this is called a slurry and will help thicken the fruit juices).
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6
Set aside.
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7
When the sugar has reached an amber caramel color, add half the blackberries and the brandy to the pot.
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8
The sugar will harden.
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9
Continue cooking for another 3 to 5 minutes, without stirring, over medium-low heat, until the berries release their juices and the sugar dissolves.
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10
Strain the berries over a bowl, and pour the liquid back into the pot.
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11
Transfer the cooked berries to the bowl, and stir in the remaining uncooked blackberries.
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12
Bring the blackberry caramel back to a boil over medium heat, and slowly whisk in the cornstarch slurry, a little at a time.
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13
Cook a few more minutes, stirring often, until the sauce thickens.
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14
Pour the thickened juices over the berries, and stir to combine.
