Stone fruit season is finally here! And since lately “let’s get dessert” really means “let’s get ice cream”, I decided to switch things up (just a little). Originally I was going to cook these in white wine, but then remembered I have a bottle of peach white balsamic from We Olive that suggests pairing with ice cream. Sooo goooood. Feel free to experiment with wines or white balsamic!
Balsamic Honey Roasted Apricots
Fresh apricots, sliced
White balsamic (flavored, if possible)
- Pour about half a cup of white balsamic in medium sized skillet, heat on medium for about 5 minutes until it starts to reduce slightly.
- Add fresh apricots. Drizzle honey.
- Let cook and simmer for 10-15 minutes or until apricots have softened and the liquid has reduced down to a slightly gooey juice.
- Scoop vanilla ice cream or frozen yogurt into bowls, top with apricots. Sprinkle with cinnamon and enjoy!