Apricot Balsamic Ice Cream Topping Recipes

Steps:

• Put all ingredients in a small saucepan. Bring to a boil over a medium heat, stirring the whole time. Turn off heat and allow topping to cool slightly before serving over ice cream.

Steps:

• Press apricots through a fine-mesh strainer into a bowl; discard skins and pulp. Stir sugar and lemon juice into apricot puree. Gently fold in whipped cream. Transfer to a 8-in. square dish. Freeze until firm, about 6 hours or overnight. Divide ice cream among 4 glasses; top with ginger ale. Serve immediately.

Steps:

• Combine 2 cups water, sugar and dried apricots in heavy medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until apricots are tender, about 25 minutes. Remove from heat. Cool 15 minutes. Transfer apricot mixture to blender and puree, adding more water by tablespoonfuls if needed to form smooth sauce. Add vanilla extract and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)

Steps:

• In a medium skillet over medium heat, melt the butter and cook until the foam subsides. Place the apricots cut side down in the skillet and cook, stirring occasionally, until apricots are slightly tender and warmed through, 5 to 6 minutes. Meanwhile, in a small bowl, whisk together balsamic vinegar and the honey. When apricots are ready, and add honey-balsamic mixture to the skillet. Increase the heat to medium-high and cook, stirring frequently, until the apricots have cooked through and the glaze is bubbling, uniformly coating the apricots. To serve, place a scoop of ricotta on each serving plate, top with 2 apricot halves and drizzle with the honey-balsamic glaze from the skillet.

Steps:

• Wash and pit the apricots, chop them coarsely and simmer in three tablespoons of water until tender. Puree in a food processor and set aside.
• Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon colored. (This can easily be done in a food processor.)
• Meanwhile, heat the cream and milk with the vanilla and coriander seeds. Remove from heat just before mixture reaches the boiling point.
• Pour mixture in a thin stream into the eggs and mix thoroughly. Pour into a double boiler and put over very hot water on a medium flame. (You can also use a thick saucepan placed on an iron trivet over a low flame.) Cook until thickened to the consistency of custard.
• Remove from heat and cool, whisking occasionally. Remove coriander bag. Strain mixture into a bowl and add the apricot puree. Chill thoroughly, then place the mixture in an ice cream maker and follow manufacturer's directions.

Steps:

• To make the sauce, caramelize the sugar by combining it with the water and stirring it carefully over a medium-high flame until the sugar starts melting. Whisk in three-quarters of a cup of the heavy cream and the butter. Add the maple syrup, the rum and the rest of the cream.
• Put the liquid over a bain marie to cool, whisking constantly until it smooths down and the color lightens. Refrigerate it until you are ready to use it. You might have to stir it over heat before serving to remove any crystallization.
• For the tempura, combine the flour, baking soda and salt with the water, whisking together. Pass the mixture through a sieve.
• Heat the peanut oil in a deep fryer to 375 degrees.
• Halve each apricot and then cut each half into three slices. (If other fruit is used, cut into pieces of approximately the same size.)
• Dip each apricot slice in the tempura batter and deep-fry. Drain and sprinkle with confectioners' sugar.
• Serve five slices of apricot tempura on a plate, decorated with a pool of about three tablespoons of caramel sauce and two quenelles of ice cream or sherbet. Decorate with fresh mint.

Steps:

• Drizzle balsamic vinegar over ice cream, top with mixed fruit.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
• Whisk the mascarpone and custard together until completely blended.
• Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.

Steps:

• In a sauceman, blend the cornstarch & sugar, then add the nectar.
• Heat, stirring constantly, until thickened.
• Remove from the heat & add the rest of the ingredients & mix well.
• Serve warm or chilled.