Instructions: Active time: 30 min

Start to finish: 30 min

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

Cook sugar with salt in a dry 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.

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.

Cool praline on baking sheet 5 minutes, then break into large pieces. Put praline pieces in a heavy-duty sealable plastic bag and break into smaller pieces with a rolling pin.

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

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

Add remaining 1 1/2 cups blueberries and simmer, stirring gently, just until heated through, about 2 minutes. Remove from heat and stir in almond extract. Top scoops of ice cream with warm blueberry sauce and praline.

Makes 6 servings.

TO TOAST SPICES, NUTS, OR SEEDS
Toast spices in a heavy, dry skillet over moderate heat, stirring, until fragrant and a shade or two darker.

Toast nuts in a shallow baking pan in a 350 F oven until golden, 5 to 10 minutes

Toast seeds either way.

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