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 RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook 

Eric Ripert


© Chris Court

Recipe Summary

20 mins


Ingredient Checklist


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.

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.

  • 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.