First of all «Happy Father’s Day» to all the fathers of the world.
This month’s winner of the Royal Foodie Joust was Erin of the Skinny Gourmet, who chose three ingredients: apricots butter and ginger. Thank you Erin for choosing these ingredients. You will see why.
This recipe was created by me out of nothing. I had read about the ingredients of the Joust but did not have the time to search for some recipes. I did, however, remember reading a similar recipe recently but could not remember where. I searched my friends’ blogs to see if I could find the recipe again but it was impossible to find it. I gave up and decided to go along with my instincts and used whatever information I remembered from that recipe.
The previous day I had made an ice-cream, in which I used only the yolks. I remembered the meringue I made for the Russian Cake some time ago and how delicious it was, so I decided to make a meringue and store it for future use. I changed the recipe a bit and baked the meringue. So this was already in a Tupperware waiting to be used.
I’m sending this over for my entry into the Royal Foodie Joust hosted by Jenn, the Leftover Queen.
Caramelized apricots with ice cream
Ingredients:
- 10 apricots, halved and pitted
- ¾ of a cup of sugar
- A few drops of lime or lemon juice
- 2 spoonfuls of brandy
- 1 spoonful of shortening
- ½ teaspoon ginger
- 1 spoonful of honey
- A few spoonfuls of water to wet the sugar
- ½ cup of roasted pecans, crashed
Directions
Wash and dry the apricots. In a non-stick frying pan heat the shortening and add the apricots. Add the sugar, brandy, lime or lemon juice, honey and gently stir and add water so that the sugar gets wet and does not burn. Turn the apricots on the other side as well and as soon as sugar starts caramelizing add ginger and mix. Remove from the heat to cool down and add the roasted crashed pecans on top.
For the Meringue
- 5 egg whites
- 150 grams of sugar
- 1 cup roasted pecans, crashed
- a few drops of lemon juice
- 1 pinch of salt
- 1 teaspoon vanilla essence
Directions
Beat egg whites with a pinch of salt, vanilla essence and sugar until stiff peaks form.
Stir in grated pecans and place on parchment paper and bake each for about 60 minutes on 150°C.
I left it in the oven to until it cooled down and it was so tasty that you could eat it without adding anything else.
I also made a whipping cream.
The ice-cream recipe will follow.
Putting dessert together:
As a base for the dessert I cut some meringue and placed it in the glass. I added a scoop of ice-cream, 2 – 3 pieces of apricots and 2 spoonfuls of whipping cream. Finally a spoonful of syrup from the apricots.
Note: Instead of ice-cream you can mix the whipping cream with Greek yoghurt and honey and decorate with the apricots and syrup.
Tags: Apricots, Jams and preserves
Great dessert Ivy and good luck with the joust. I agree, the doantions go to a great cause…I just chipped in and it was very easy (and straight form the pay pal account too)….Btw, I heard you on the GCC podcast! «Happy B’day» in Greek never sounded better! Hope you’re well.
OMG Peter, I hope you had a good laugh at my English. Thanks for all the other things you say. I checked you out today but still no recipe.
Great minds must think alike! I just posted about a carmelized peach ice cream. Your apricots look wonderful! I love using fruit this way. It gives it such sweetness and rich flavor!
Hi stickygooeycreamychewy and thanks for visiting. I have seen you around in friends’ blogs and I am glad you visited. I shall come and taste your ice-cream.
Lovely symbolism in your photo.
I’m making a big batch of kahlua to give to my dad for Father’s Day. He and my mom put it on ice cream and they go through surprising amounts of it.
The apricots look scrumptious. I’ll have to do something like this for them soon as a change from kahlua. I suppose they’d keep for a few days in the refrigerator so they could be eaten a bit at a time?
Hi Lulu, that’s very thoughtful of you to make Kahlua for your dad. I’m looking forward to seeing your post as I’ve never made Kahlua before. You can keep the apricots for a few days in the refrigerator.
thank you, dear ivy, for a lovely click, and for your support and generosity.
Thank you Bee and Jai, it was a pleasure.
the caramelized apricots sound great. I love the idea of adding lemon or lime juice!
Yum! This looks great. You have my vote for sure!
Hi Bobby. The addition of lemon juice to syrup prevents the sugar from crystallizing.
Hi Emiline. Thanks for the vote of confidence.
I just put up an apricot recipe on my blog too. Mine is a breakfast dish, though it is sort of decadent too.
This is really beautiful in so many ways Ivy. I am honored that you chose to use this recipe for the Joust!
Lisa I saw your recipe, it’s yummy.
Jenn, thank you so much for saying so. I think I managed to send you my entry.
A great post Ivy! Wishing you all the luck in the Joust
I still have to buy my appricots for the joust and have no idea what to cook!
You will never believe this, coincidence of sorts, but I just posted a meringue dessert with poached apricots & whipped cream…& the post was in honour of Bri too. YAY Ivy…I was envious of all the Maninas winners of the book; am SO GLAD you got a copy & are putting it to such great use. I’ve also contributed from the small amount I held in my paypal amount; unfort that was last month & I’ve already bid. Would have loved to bid for this one! never mind…this is a great post Ivy…LOVE IT!! *HUGS* to you girl!
Now that reminded me Deeba that I won another book for the Root Source Challenge event, on Pita and never got that book yet. As shall go and see what’s going on because I am sure we will have some other donations to make in the future. At least it will serve a good cause. Shall pop over to have a bit of your dessert.
Simple and delicious! Great job!
Hey sis…I can’t believe that I have missed so many of your posts. They just don’t show up in my Goodgle Reader. I am glad that I decided to look further today and read more about Bri and all the support she is getting from the food blogging community. Thank you for donating the book, I am sure that Bri appreciates all that is being done:D
Great recipe and great post for Bri, Ivy.
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