Apricots are often invoked when discussing the nuances of wines, especially Sauternes. These silky, sumptuous wines are said to have the aroma, the balance of sweetness, the acidity, and the honeyed creaminess of this fruit. It makes sense that putting them together would create a wonderful dessert. An apricot-vanilla compote tops off this colorful frozen cake.
In a bowl, stir together the cookie crumbs and melted butter. Evenly press the crumbs into the bottom of a
Put the apricots in a saucepan with
Whisk together the milk, cream, corn syrup, pinch of kosher salt, and remaining
Churn in an ice cream machine according to the manufacturer’s instructions. Spread the sherbet over the frozen crust. Freeze the half-assembled cake until firm, about 1 hour.
Combine the cream, milk, and sugar in a heavy saucepan. Cook over medium-high heat, stirring occasionally, until almost simmering. Transfer to a bowl and cool over an ice bath until room temperature. Stir in the salt and Sauternes. Refrigerate for 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Spread the ice cream in the pan over the apricot sherbet. Freeze the cake until hard enough to slice, about 6 hours to overnight, depending on your freezer.
Put the apricots in a saucepan with the sugar. Add the vanilla bean and seeds to the pot. Cook over medium-low heat, stirring often, until the apricots are soft and juicy, about 5 minutes. Remove from the heat and let cool to room temperature. Discard the vanilla bean.
The cake can be assembled one day in advance. Cover with plastic wrap. The apricot compote should be prepared the day you plan to serve the cake. For optimal flavor, store at room temperature; do not refrigerate.
Cover the top of the cake with the apricots. Cut with a hot, dry knife. Serve immediately.
© 2006 Emily Luchetti. All rights reserved.