Robot Heart Recipes

Honey-Poached Apricots with Ice Cream
Serves 4

Here is a lovely little summer dessert! I made this recipe to go with Sunday Night Dinner. Super duper quick and easy to prepare—I even poached the apricots the night before my meal so all I had to do was toast the coconut prior to serving. We are lucky enough to have a delectable iced creamery, Mora, in my neighborhood, so I bought some of their wonderful handcrafted ice cream to kick things up a notch. I think other stone fruits such as peaches or plums would be equally delicious cooked in this method.

INGREDIENTS

1 cup water

1/2 cup honey

2 strips lemon zest

4 apricots, pitted and quartered

1 pint coconut or vanilla ice cream

1/4 cup unsweetened coconut, toasted

INSTRUCTIONS

Step One: In a small saucepan, bring water, honey, and lemon zest to a boil. Add apricots, pushing down to cover with liquid; reduce to a gentle simmer. Cook until apricots are just tender, 2 to 5 minutes, depending on ripeness.

Step Two: Transfer apricots gently with a slotted spoon to a shallow bowl or dish. Pour just enough liquid over them to cover and return saucepan with remaining liquid to stove. Simmer over medium-high until reduced by half and lightly syrupy, about 10 minutes.

Step Three: Strain syrup into dish with apricots. Refrigerate at least 1 hour. To serve, divide ice cream, apricots, syrup, and coconut among 4 bowls.

Sources: Recipe ingredients from “Ice Cream with Honey-Poached Apricots,” Real Simple, June 2010. Cooking method from “Simple Poached Apricots,” Body + Soul, June 2009. View the recipes on RealSimple.com and WholeLiving.com.