Silky, velvety apricots are one of the first signs that summer has arrived. If we can’t keep up with the delicate fruits, we’ll cook them and serve them à la mode. There’s always a tub of homemade ice cream in our fridge, and we love inventing flavors for every new batch. But a go-to favorite is our vanilla rum ice cream, which can be paired with almost any poached fruit. When apricots are peaking, a few tubs of vanilla rum ice cream will be ready and waiting in the freezer. These two are a perfect pair, a food match made in heaven.

Be careful when cooking the apricots, for two reasons. The brown sugar will be caramelized and very hot, and few things are worse than a caramel burn. Also, the apricots will soften from perfect to mushy very quickly. Cooking time will vary depending on their ripeness, so watch them closely after flipping them. This is also a great use for off-season apricots that no longer have the best texture and flavor.

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Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • ¼ teaspoon ground cardamom
  • 1 pound (455g) apricots, halved, stones removed
  • Vanilla Rum Ice Cream

Method

Directions

  1. In a large sauté pan, combine the butter, brown sugar, and cardamom over medium–high heat. Cook, stirring constantly, until the butter is melted.
  2. Add the apricots, cut side down, and cook for 3 minutes. Carefully flip the apricots over and cook for 1 minute, or until they are soft but still holding their shape.
  3. Remove from the heat and serve warm with vanilla rum ice cream.

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