Ingredients

1/2 cup granulated sugar

　　1/2 vanilla bean

　　1 tablespoon cornstarch

　　2 pints blackberries

　　2 tablespoons brandy

　　

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.

　　Sunday Suppers at Lucques[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.Teri Gelber is a food writer and public-radio producer living in Los Angeles.](http://astore.amazon.com/epistore-20/detail/1400042151)