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Roasted apricot & lavender Ice cream sundae with toasted seeds
A delicate floral grown up apricot ice cream sundae, flavoured with lavender, topped with crunchy toasted "sprinkles"
Servings: 4
Ingredients
- 1 440g can Apricot halves in syrup
- 1/2 tsp edible lavender flowers
- 4 scoops Apricot and Lavender ice cream
- 1 tsp oats
- 1 tsp sunflower seeds
- 1 tsp pumpkin seeds
- 1 tsp flaked almonds
Instructions
- Pour the can of apricots into an oven proof dish, sprinkle the lavender over. Bake at 180C / 350F / Gas 4 for about 20 - 30mins until the apricots are meltingly soft and the juice has thickened to a thick syrup.
- Whilst the apricots are cooking scoop, then refreeze the ice cream.
- Place the oats, seeds and almonds into a frying pan, and dry fry over a gentle hear, stirring frequently until the almonds are golden brown and the seeds have started to pop.
- Serve the hot apricots and syrup over the ice cream topped with the toasted seeds.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 223kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 53mg | Potassium: 141mg | Fiber: 1g | Sugar: 26g | Vitamin A: 280IU | Vitamin C: 0.4mg | Calcium: 84mg | Iron: 0.3mg