Apricot and Yogurt Ice Cream CupsClick to Play

Apricot and Yogurt Ice Cream Cups

Mary Ann Esposito

Serves 4


4  semi-ripe Bosc pears, peeled and cored
4 pitted dried prunes, softened in Marsala
1 cup water
1 cup dryMarsalawine
2 tablespoons sugar
Grated peel of one lemon
1 cinnamon stick


Pour the water into a medium size sauce pan. Stir in the lemon juice, 1 tablespoon of the honey and the vanilla bean seeds. Bring to a boil and cook for 3 minutes. Lower the heat to simmer and add the apricot slices and cook 1 minute. Turn off heat and allow apricots to cool in liquid. Drain half the apricots and set aside.

Pour the liquid and remaining apricots and honey into a blender and purée until a smooth sauce is obtained. Transfer to a bowl.

Wash out the blender; add 1 1/2 cups of the raspberries and puree until smooth; sieve the sauce over a bowl. Discard the seeds.

Divide and pour the apricot sauce in the bottom of each of 4 dessert cups. Add a scoop of yogurt to each cup and then divide and add the reserved apricot slices. Add another scoop of yogurt and then the raspberry sauce divided among the cups.  Garnish each with a couple of raspberries on a long skewer with mint leaves.

Note:  You may use gelato or ice cream instead of frozen yogurt in this recipe.

This recipe is featured on show 2301 - Fresh Fruit, So Good/La Frutta Fresca, Buonissima.

item recipe is featured in Episode 2301 of Season 23.

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