Blueberry Almond Praline Sundae

1. 1

   Line a large baking sheet with foil, then lightly oil foil.

2. 2

   Cook sugar with salt in a dry 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt.

3. 3

   Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.

4. 4

   Immediately remove from heat and stir in almonds with a wooden spoon, then quickly pour onto baking sheet, spreading out mixture with back of spoon before it hardens.

5. 5

   Cool praline on baking sheet 5 minutes, then break into large pieces.

6. 6

   Put praline pieces in a heavy-duty sealable plastic bag and break into smaller pieces with a rolling pin.

7. 7

   Bring jam, water, and lemon juice to a boil, stirring, over moderate heat.

8. 8

   Add 1 1/2 cups blueberries and simmer until berries burst, 8 to 10 minutes.

9. 9

   Add remaining 1 1/2 cups blueberries and simmer, stirring gently, just until heated through, about 2 minutes.

10. 10

    Remove from heat and stir in almond extract.

11. 11

    Top scoops of ice cream with warm blueberry sauce and praline.

* Per serving · 4 servings · Values may vary.

No additional tips available.