Sauteed Apricot "Profiteroles"

This dessert is a clever twist on profiteroles that also happens to be gluten-free. Ripert replaces the usual pastry with fresh, plump apricots, serving them with vanilla ice cream and a warm, spiced chocolate sauce.

Slideshow: Winter Fruit Dessert Recipes

Recipe from Food & Wine Best New Chefs All-Star Cookbook
  • Total Time:
  • Servings: 4

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  • 3 tablespoons honey
  • 1 vanilla bean, seeds scraped
  • 4 large, ripe apricots, halved and pitted
  • 4 small scoops of vanilla ice cream 
chocolate sauce
  • 3 1/2 ounces good-quality dark chocolate, chopped
  • 3/4 cup heavy cream
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves

How to make this recipe

  1. prepare the apricots

    In a large skillet, combine the honey and vanilla seeds and cook over moderate heat, stirring, for 2 minutes. Add the apricot halves cut side down and cook, moving them frequently in the skillet, until they start 
to brown, 2 to 3 minutes. Transfer the apricots to a plate.

  2. make the chocolate sauce

    Put the chocolate in a medium heatproof bowl. In a medium saucepan, combine the cream, honey and spices and 
bring to a boil. Pour the cream over the chocolate and whisk until smooth.

  3. Set 1 apricot half cut side up in each bowl and top with a scoop of ice cream. Set another apricot half on top, cut side down, and drizzle with the warm chocolate sauce. Serve right away.

Contributed By Photo © Chris Court

1058080 recipes/sauteed-apricot-profiteroles 2016-01-05T17:19:47+00:00 Eric Ripert desserts|ice-cream-and-sorbet|puddings-and-custards|gluten-free recipes,sauteed-apricot-profiteroles 1058080

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