APRICOT MELBA

APRICOT MELBA
(This recipe is like the classic Peach Melba but using apricots.)  It is apricot season, so this would make a good stand in, until peaches start coming in. And the good news is, this could not be easier.

Ingredients
1 cup sugar
2 cups water
1/4 cup lemon juice
1 lemon, zested
12 ripe, firm apricots, pitted, or 3 peaches, halved and pitted
1/2 pint vanilla ice cream

Raspberry Sauce:
1 pound raspberries
1 cup sugar
2 tablespoon lemon juice
Garnish:
2 cups heavy cream, whipped
1 cup sliced almonds, toasted
Directions
In a medium saucepan, prepare syrup. Bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes.

Poach apricots or peaches until tender. (Tip: if you use peaches, remove the skin.) Let them cool in the syrup.

To prepare raspberry sauce, in a blender, combine the raspberries, sugar and lemon juice. Process to a puree.

Remove fruits from syrup.

To serve: In a small bowl, place a scoop of vanilla ice cream, place the fruit on top, and cover with raspberry sauce. Garnish with whipped cream and toasted almonds.

This was made with Nectarines, not apricots but peaches, nectarines, apricots....all yummers!