Red, White, and Blue Sundae Recipe

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Yield: 6 servings

• 2 cups powdered sugar
• 1 cup whipping cream
• 1/4 cup water
• 3/4 cup chilled heavy cream
• 3 pints vanilla ice cream
• caramel sauce
• 2 cups blueberry preserves
• 2 cups cherry preserves
• 1 cup pecans, toasted and roughly chopped

Sift powdered sugar into a medium-size, heavy, nonstick saute pan, and set over medium heat. Cook until sugar begins to dissolve, stirring occasionally, about 5 minutes. Continue cooking, stirring often, until syrup turns a deep golden brown, about 5 minutes longer.

Whisk in whipping cream and water. (Be careful--this mixture will bubble up.) Reduce heat to low. Cover and cook, stirring occasionally, until any hard pieces dissolve, about 20 minutes. Remove from heat.

In a clean, dry, medium-size bowl, beat heavy cream to soft peaks and set aside. Place 1 scoop of vanilla ice cream into each of 6 sundae dishes. Spoon about 3 tablespoons of warm caramel sauce over the top. Spoon a few heaping tablespoons of blueberry preserves. Place a second scoop of ice cream on top. Top with more warm caramel sauce and a few heaping tablespoons of cherry preserves. Spoon whipped cream on top, followed by toasted pecans.