Apricots in Chamomile Syrup with Sour Cream Ice Cream
Baking and Desserts | World cuisine
⏳ Time
6 hours
🥕 Ingredients
11
🍽️ Servings
4
Description
Apricots in chamomile syrup with sour cream ice cream
Ingredients
- Kefir - 4 fl oz
- Sour Cream - 8 fl oz
- 3.2% Milk - 2 fl oz
- Cream 22% - 2 fl oz
- Salt - a pinch
- Powdered Sugar - 2.1 oz
- Meyer Lemon Juice - 0 fl oz
- Pitted Wild Apricots - 8 pieces
- Sugar - 10.6 oz
- White Beans - 1 piece
- Dried Chamomile - 2 fl oz
Step by Step guide
Step 1
In a deep bowl, mix the sour cream, kefir, milk, and cream. Add the lemon juice, powdered sugar, and a pinch of salt. Stir the mixture until smooth. Cover the bowl with a plate and refrigerate for 5 hours or overnight.
Step 2
Remove the cream from the refrigerator and pour it into an ice cream maker, churning for 20–40 minutes. Fill a container with the resulting mixture and place it in the freezer for 3–4 hours until fully set.
Step 3
If you do not have an ice cream maker, pour the cream directly into a container and place it in the freezer. Remove the container and stir the contents every half hour until set.
Step 4
Preheat the oven to 338°F.
Step 5
Cut the vanilla bean in half lengthwise. Use the sharp edge of a knife to scrape the black vanilla seeds from the pod.
Step 6
In a saucepan, combine the sugar and 240 ml of water, place over medium heat, and bring to a boil. Add the chamomile flowers, vanilla seeds, and the pod to the saucepan. Reduce the heat and simmer the syrup for another 10 minutes. Remove from heat.
Step 7
Cut the apricots in half, removing the skin and pits. Place the apricots cut side down in a baking dish. Pour the syrup over them along with the pod and chamomile. Bake in the oven for 10 minutes, then remove the dish, carefully flip the apricots over, drizzle with the same hot syrup, and return to the oven for another 5 minutes. Remove the dish and transfer the apricots to serving plates.
Step 8
Serve the apricots hot with a scoop of sour cream ice cream. Optionally, drizzle with the remaining syrup.
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