Description
That was almost 30 years ago. Husband served in Germany, and we kind of went off in a local cafe for lunch. I ordered ice cream for dessert. To our table pulled up a table and the chef began to make unusual manipulation in the pan with the apricots on the tile... I thought that was wrong in the order. Though I looked at him as if spellbound. Of course, I don't remember a dessert, but these want to offer you. I think this dessert will surprise your family and guests.
Ingredients
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Ice cream
200 g
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Butter
2 Tbsp
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Brown sugar
3 Tbsp
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Apricot
4 piece
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Ginger
1 Tbsp
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Jam apricot
2 Tbsp
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Mint
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Almonds
Cooking
To prepare the dessert, take a ripe (but not soft) apricots, wash.
Carefully remove the bone. For this a sharp knife make a cut along the hollows in the fruit, turn the two parts of the apricot against each other. If you have a ripe apricot, the pit is easily separated. Halves of apricots cut into lengthwise into strips.
Ginger wash, peel and finely chop.
In a pan melt butter, add apricot jam, chopped ginger and fry for a few minutes.
Take the Demerara brown sugar from "Mistral". It is most suitable in this recipe because of its caramel taste.
In a pan put the chopped apricots and sprinkle them with Demerara brown sugar from "Mistral".
Fry the apricots for about 5 minutes with continuous stirring till the formation of viscous syrup.
In Kremnica put the finished ice cream.
On top of the sundae put caramelized apricots.
Sprinkle with almond petals. Decorate with mint leaves and serve immediately.
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