| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Gma2 | 1 | Servings | |
INGREDIENTS
| 12 | Apricots or 3 peaches | |
| 1 | c | Sugar |
| 2 | c | Water |
| 1/4 | c | Lemon juice |
| One lemon, zest of | ||
| 1 | Vanilla bean | |
| 1/2 | pt | Vanilla ice cream |
| 2 | c | Raspberries |
| 2 | T | Lemon juice |
| 1/2 | c | Sugar |
| 1 | c | Toasted almond slices |
| 2 | c | Whipping cream for garnish |
INSTRUCTIONS
To make the syrup, bring the sugar, water, lemon juice, vanilla bean and zest to a boil. Steep for 10 minutes. Poach apricots or peaches until tender. If you use peaches, remove the skin. Let them cool in the syrup. Make the puree in a blender- puree the raspberries with the lemon juice. Add sugar to taste. Presentation Remove fruits from syrup, remove any peach pits. In a small bowl, place one scoop of vanilla ice cream and cover with raspberry sauce. Garnish with whipped cream and toasted almonds. Yield: 6 Servings Converted by MC_Buster. NOTES : From Chef and author Wolfgang Puck Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3210
Calories From Fat: 1515
Total Fat: 175.5g
Cholesterol: 381.1mg
Sodium: 213.5mg
Potassium: 1890.6mg
Carbohydrates: 401.3g
Fiber: 32.8g
Sugar: 345.8g
Protein: 41.6g