Servings:6
A grown-up take on a root beer float, this dessert is elegant yet playful, and a great way to take advantage of stone fruit season.
betway电子竞技俱乐部
- 1/2 vanilla bean
- 1 lb. ripe apricots, pitted and cut into bite-size pieces (about 3 cups)
- 1/3 cup granulated sugar
- 2 Tbs. fresh lemon juice
- Kosher salt
- About 1-1/2 pints vanilla ice cream
- 1 750-ml bottle sweet or off-dry sparkling wine (such as Asti Spumante), chilled
Nutritional Information
- Calories (kcal) : 300
- Fat Calories (kcal): 70
- Fat (g): 8
- Saturated Fat (g): 4.5
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 2
- Cholesterol (mg): 30
- Sodium (mg): 75
- Carbohydrates (g): 37
- Fiber (g): 2
- Protein (g): 3
Preparation
- 纵向将香草豆拆分，将种子刮成3夸脱的锅中，然后加入香草豆，杏子，糖，柠檬汁，1/8茶匙。盐和2汤匙。水。用中火煮沸，搅拌以溶解糖和盐。煮至煮熟并煮熟，偶尔搅拌，直到杏子非常嫩，3至5分钟。
- Meanwhile, prepare an ice bath by filling a large metal bowl with a few inches of ice and water. Have ready a second metal bowl that will fit into the ice bath.
- Transfer the apricot mixture to the second bowl and put the bowl in the ice bath. Stir occasionally until cool, about 5 minutes. Discard the vanilla bean and purée the apricot mixture in a food processor.
- Put two small scoops of the ice cream in each of 6 tall, narrow 14-to-16-oz. glasses. Top each with about 2 Tbs. of the apricot sauce. Repeat with another layer of ice cream and sauce. Add about 1/2 cup of the sparkling wine to each glass. Serve immediately, with straws and spoons.
Ingredient Spotlight
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IN THIS RECIPEApricots
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IN THIS RECIPELemons
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FEATUREDSquash Blossoms
Reviews
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Reviews (1 review)
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lakatosc| 08/12/2012I tried this recipe with Avive peach frizzante wine - yum!!
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