Caramel-Roasted Apricots with Vanilla Ice Cream

Roasted apricots in a buttery orange caramel sauce served with raspberries, mixed nuts, and vanilla ice cream.

Vegetarian Dessert Fruit Gourmet Stone Fruit

Estimated Nutrition

Calories

637.1

kcal / serving

2548.5 kcal total

Carbs

95.3g

per serving

381.2 g total

Fat

25.6g

per serving

102.5 g total

Protein

per serving

32.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Caster Sugar

Dairy

Butter

500

Vanilla Ice Cream

Fruits

piece

Apricot

Halved

piece

Orange

Juice only

200

NutsSeeds

Roughly chopped

Roughly chopped

Roughly chopped

Method

Arrange five apricot halves around each scoop and drizzle with the remaining caramel and raspberries.

Preheat the oven to 200°C.

Arrange apricot halves, cut side up, on a roasting tray.

Cook caster sugar in a hot frying pan for two minutes until it forms a light caramel.

Swirl orange juice and 25g of butter into the caramel to combine.

Sprinkle chopped nuts over the apricots and pour over the hot orange caramel.

Roast the apricots in the oven for five minutes.

Add 200g of raspberries to the tray and roast for another two minutes.

Place a scoop of vanilla ice cream in the center of four plates.