Ingredients
- 10
apricots, halved - 225g/8oz
caster sugar - 1
orange, juice only - 25g/1oz
butter - 25g/1oz Marcona
almonds, roughly chopped - 25g/1oz
hazelnuts, roughly chopped - 25g/1oz
pistachio nuts, roughly chopped - 200g/7oz raspberries
- 500ml/18fl oz vanilla
ice cream
Preparation method
-
Preheat the oven to 200C/390F/Gas 6.
-
Place the apricots, cut side up, onto a roasting tray.
-
Heat a frying pan until hot, add the caster sugar and cook for two minutes until you have a light caramel.
-
Add the orange juice and butter and swirl to combine.
-
Sprinkle the nuts over the apricots, then pour over the orange caramel and toss lightly to combine.
-
Place in the oven and roast for five minutes.
-
Add the raspberries and return to the oven for two more minutes.
-
To serve, arrange a ball of vanilla ice cream in the centre of each of four plates.
-
Place five apricot halves around the edge of each ice cream serving, then spoon over the caramel and raspberries. Serve immediately.
James Martin recipes from Saturday Kitchen Best Bites
Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 4
