3 cups 1/2-inch cubes pitted nectarines (from about 5)
1/2 cup pecan pieces, toasted
1 to 2 pints vanilla ice cream
Directions
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.
