Musical pairing – Sweet Escape by Gwen Stefani featuring Akon
Last weekend, we headed down to Indianapolis and found ourselves at Goose The Market – one of our favorite places to grab a sandwich, something to drink as well as a few grocery items we might need; if you live within driving distance and you’ve never been . . . better head that way . . . Goose has it goin’ on! On this particular Saturday they were also serving up Apricot Gelato . . .
While The Professor prefers something chocolate, I tend to favor the fruit and lemme just say that the apricot didn’t disappoint. In fact, I couldn’t get it out of my mind . . . sooooo . . . we brainstormed ideas on how to put our own spin on this little lovely.
I’m happy to report that we’ve made this recipe twice this week ‘perfecting’ the ‘sweet-spot’ balance of Limoncello to apricot – bright and refreshing without being cloyingly sweet . . . pure apricots only better. Once we had the recipe down, the discussion turned to how we would serve it; the gelato was fabulous all by itself but I really wanted something fun and unique. My collection of espresso cups gave us the answer – Affogato!
Affogato means ‘drowned’ and while I didn’t want coffee . . . adding a sparkling lemonade to a scoop of this gorgeous gelato is almost perfect . . . the only thing that would make it better? A bigger cup . . .
Here’s the Smith Bites riff . . .
APRICOT AFFOGATO DOLCE
Created by Smith Bites
Makes about 1 quart
- 1 pound fresh apricots
- ¾ cup granulated sugar
- ¾ cup water
- 2 tablespoons Limoncello
- 1/3 cup heavy whipping cream
- sparkling lemonade
- Preheat oven to 400 degrees
- Split apricots in half and remove pits
- Place apricot halves cut-size down on parchment-lined baking sheet
- Roast for 10 minutes; remove from oven and let cool. Slip the skins off and discard
- Place roasted apricots, sugar, limoncello and water into a blender and process until pureed
- Whip cream with a hand whisk until it starts to thicken
- Add cream to the apricot mixture; stir to combine
- Pour the mixture into an ice cream maker and freeze following the manufacturer’s directions.
- Place one scoop (or more depending on the size of your cup!) and top with sparkling lemonade – sip, scoop and head back for more!
© 2011, Debra. All rights reserved.