Brown Sugar Apricots with Vanilla Rum Ice Cream from Bountiful by Todd Porter and Diane Cu
Silky, velvety apricots are one of the first signs that summer has arrived. If we can’t keep up with the delicate fruits, we’ll cook them and serve them à la mo
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Cooking tools:
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Ingredients
- 1 pound (455g) apricots, halved, stones removed
- ¼ teaspoon ground cardamom
- 3 tablespoons brown sugar
- 3 tablespoons unsalted butter
- Vanilla Rum Ice Cream
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