Roasted apricot and yogurt ice cream

By Sarah Levannier - July 13, 2014

Since tonight is the end of the football world cup (which I haven't been watching…) I thought about posting this dessert idea. For our gluten intolerant friends, this is the perfect recipe, and for everyone else, well, it is just a sweet and savoury recipe.

I used homemade ice cream for this recipe, so that the sugar levels would not be too high. However, some store-bought yogurt ice cream will be perfect for this dessert.

Simply, count 2 apricots and 2 scoops of ice cream per serving. I made this recipe for 4 people but feel free to adapt the proportions to your taste. You can add more sugar or put more apricots in your servings.

Begin heating 2 Tbs olive oil in a grill pan. Cut into half the apricots and grill them on both sides for about 2 minutes per side. Add some sliced almonds, half of a vanilla bean and 50 g brown sugar. Let it cook for 2 more minutes and add about 10 cL water and some rosemary. Let it cook until the sugar and water turn into a blond caramel.

Serve the apricots while they are still very hot, so that their temperature contrasts with the ice cream's one.

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