Apricot and blackberry ripple
Ideally, make the ripple the day before and freeze overnight. Then take it to the beach picnic in the bottom of a portable cooler with a few ice bricks. By the time you're ready to eat, it will be at the perfect temperature.
Ingredients
300g castor sugar
600ml water
300ml white wine
1 star anise
1 cinnamon quill
3 cloves
650g apricots
1kg vanilla ice-cream
200g blackberries
Method
Bring sugar, water, wine and spices to the boil in a saucepan. Add apricots and cover with baking paper. Place a plate or small lid on top to keep submerged and simmer for 10 minutes.
Cover with a lid, remove from heat and allow to cool with lid on.
Remove apricots from syrup with a slotted spoon, peel, de-seed and roughly chop.
Place ice-cream in a bowl and allow to soften, then stir through berries.
Spoon into four 350ml plastic containers, layering with apricots. Cover with lids and place in the freezer.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/apricot-and-blackberry-ripple-20111018-29wi6.html