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
3 tablespoons honey
1 vanilla bean, seeds scraped
4 large, ripe apricots, halved and pitted
4 small scoops of vanilla ice cream
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 It
Step 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.
Step 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.
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.
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