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 . . .
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APRICOT AFFOGATO DOLCE
Created by Smith Bites
Makes about 1 quart
INGREDIENTS:
- 1 pound fresh apricots
- ¾ cup granulated sugar
- ¾ cup water
- 2 tablespoons Limoncello
- 1/3 cup heavy whipping cream
- sparkling lemonade
METHOD:
- 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.
TO SERVE:
- Place one scoop (or more depending on the size of your cup!) and top with sparkling lemonade – sip, scoop and head back for more!
This sounds heavenly!
Oh my…I need one of these. Make that two. If you come for a visit, we’ll make em how ’bout it?
At first I thought you were going to say you put this apricot cream in coffee. Although that might be good for coffee drinkers, I’m not in that category. But adding it to sparkling lemonade? Absolutely brilliant! Tell the Prof he has nice hands!
This looks perfectly refreshing for the hot, humid summer we’re having! Love it.
Wow….that looks just perfect for a hot summer day! 🙂 Yes, you are right…the only thing that could make it better would be a bigger cup!
I could eat an affogato every day in the summer. Your apricot creation looks delicious and I wish I was trying a cup right now. Happy 4th to you and the prof! xoxoxo
This is a brilliant idea, Deb. What a refreshing little treat!
My, my, my… that is one heck of an affogato! We had an more traditional version last wekk, but now my mind is spinning. Love this!
Love this little dessert. Such a nice way to use all of those summer apricots 🙂
Great twist on a classic. I would much prefer this to the typical coffee version!
ooh brilliant!! Love it. Boozy, summery perfect!! 🙂 Happy 4th of July weekend my friend!
Love this so much… your writing is as good as any book, I just love reading here!
It looks absolutely to die for. I can imagine how good it tastes as the sparkling lemonade melts the sorbet.
Oh my goodness! I’m seriously drooling over here. I need one of those when I get off work, swinging in the hammock watching the sun slide down.
You need to DM me when you head that way again — we could grab a quick beer/wine at the Enoteca downstairs! (Or, perhaps, grab an early appetizer course at Black Market on Mass Ave — we’re going tonight and I can’t wait to try it!)
I must admit…I’ve just always associated Affogato with the dessert I just did a couple of weeks ago using espresso…of course ‘drowned’ doesn’t have to be limited to coffee!
Sparkling lemonade? Sounds wonderful but not sure I’ve ever seen that Deb…but I’ll use a ginger ale for a sherbet and bet that would work too.
All I can say is “Oh My”.
I was looking for more recipes to try in my new ice cream maker! This sounds soooooo gooood!!
Love the musical pairing and those colors! Gorgeous.