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