With the heat at a blistering high, Zuri Girl was relieved to see her favorite chef and food photographer at House to Haus had a recipe that doubles as an ice-cream topping! What more could we hope for on a hot, sunny day than a scoop of ice-cream topped with a home-made apricot compote. And now, thanks to House to Haus, we have everything we need for a delicious refreshing dessert!
- 8-10 apricots
- 2-3 tablespoons honey, depending on the sweetness of your apricots
- 1/2 vanilla bean
- strip of lemon zest
- 1 tablespoon lemon juice
- a handful of sliced almonds, pecans or walnuts (or all three)
Halve the apricots and quarter some but not all of the slices (a little variety is nice), and place in a small pot over low heat. Stir in the honey and add the lemon zest and juice. Slice the vanilla bean lengthwise and scrap in the seeds and add in the pod. Stir until the fruit begins to release it’s juices and then turn up the heat to medium and simmer until the fruit looks more slump than plump, about 15-20 minutes.
Remove the pod from the pot and taste for sweetness, adding more honey if necessary.
Serve with oatmeal in the morning and ice cream at night. Top with nuts.
Photo & Recipe Credit: Courtesy of House to Haus