Grilled Apricot Sundaes With Bittersweet Chocolate and Pecans |
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Prep Time: 12 Minutes Cook Time: 8 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I found this in our local paper and wasn't so sure about it after I read the recipe. We grill pineapple, but I hasn't tried apricots. Then I decided to make it, and boy, am I glad I did. You will love it too. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do than I would appreciate your feedback. Thanks . Ingredients:
3/4 cup roughly chopped pecans |
8 ripe apricots, halved and pitted |
1 tablespoon canola oil |
4 ounces bittersweet chocolate |
1 quart vanilla ice cream or 1 quart butter pecan ice cream or 1 quart chocolate ice cream |
whipped cream (optional) |
8 sprigs fresh mint (optional) |
Directions:
1. Preheat oven to 350 degrees. Place pecans on rimmed baking sheet. Bake until lightly toasted, about 3-5 minutes. Watch carefully because nuts burn easily. Remove from pan and set aside.
2. Heat grill. Generously brush apricots on both sides with oil. Grill cut side down for 2 to 3 minutes or until grill-marked. Turn and grill 1 to 2 minutes or until heated through. The apricots need to be soft enough to cut with a spoon. Set aside.
3. Melt chocolate in top of double boiler over barely simmering water, stirring frequently. Heat chocolate only enough to melt it.
4. Place 2 apricot halves, cut side up, in each of 8 bowls. Top with scoop of ice cream. Drizzle with melted chocolate and top with toasted nuts. If desired, garnish each with whipped cream and sprig of fresh mint.
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