Instructions: * Note: Use premium quality sorbet in two flavors such as raspberry and mango.

Combine sugar and 1/4 cup water in a medium-sized heavy-bottomed saucepan. Cook over medium-low heat until sugar is dissolved. Cover pan; bring to a boil. Leave cover on until condensation washes down insides of pan. If syrup crystallizes, let crystallize completely, and push around bottom of saucepan with the back of a wooden spoon until it melts again. Raise heat to medium-high; cook, swirling pan occasionally, until the sugar turns medium-dark amber.

Carefully add cream, standing back in case the sugar boils over, and scrape in the vanilla seeds. Stir until cream is incorporated, and remove from heat. Let cool; transfer to a glass jar, bottle, or bowl for storing and serving.

Scoop sorbets and ice cream into serving dishes, drizzle with caramel, spoon fruit over sauce, and serve, garnished with pecans.

This recipe yields 6 servings.

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