A grown up interpretation of Fine Cooking’s recipe. Elegant, yet playful, and a great way to take advantage of stone fruit season.
- 1 tablespoon vanilla paste
- 1 lb ripe apricots, pitted and cut into pieces (about 3 cups)
- 1/2 cup honey
- 1 pint vanilla ice cream
- 750 ml bottle of Cristalino or off-dry sparkling wine chilled
In a 3-quart saucepan, add apricots, sugar, lemon juice, 1/8 teaspoon salt, and 2 tbs water. Bring to a boil over medium-high heat, stirring to dissolve the sugar and sal. Reduce to a simmer and cook, stirring occasionally, until the apricots are very tender, 3 to 5 minutes.
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. Puree the apricot mixture in a food processor.
Put two small scoops of the ice cream in each of 6 tall, narrow 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 sparkling wine to each glass. Serve immediately with straws and spoons.