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- add 2 1/2-pint containers blackberries<br> 3 tablespoons (about) sugar<br> 3 cups 1/2-inch cubes pitted nectarines (from about 5)<br> 1/2 cup pecan pieces, toasted<br> 1 to 2 pints vanilla ice cream<br>
- Puree blackberries in processor. Transfer puree to sieve set over bowl and strain, pressing with rubber spatula to extract as much pulp and juice as possible. Sweeten sauce to taste.
- Do ahead: Blackberry sauce can be made 1 day ahead. Cover and chill.
- Place nectarines in medium bowl. Sweeten to taste, tossing with sugar 1 tablespoon at a time. Let stand 15 minutes. Spoon some sauce into bottom of 6 sundae dishes. Top with 2 tablespoons nectarines, some pecans, 2 scoops ice cream, more blackberry sauce, and more nectarines. Sprinkle with remaining pecans.