Photo: Ian Dooley
Roasted apricots and basil with apricot and pistachio biscotti and apricot ice cream
19 ingredients
2 hr + 1 hr
Serves 4
openrecipes
Make any or all parts of this heavenly dessert. The biscotti store well and any leftovers can be served with coffee.
Estimated Nutrition (whole recipe, rough)
900
Calories
27g
Protein
25g
Fat
143g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 568ml/1 pint double cream
- 1 vanilla pod
- 6 medium free-range egg yolks
- 150g/5½oz caster sugar
- 300g/10½oz apricot
- 250g/9oz plain flour
- 250g/9oz caster sugar
- 1½ tsp baking powder
- 3 medium free-range eggs
- 150g/5½oz dried apricots
- 50g/1¾oz medjool dates
- 125g/4½oz pistachio
- 50g/1¾oz hazelnuts
- 1 lemon
- 100g/3½oz caster sugar
- 300ml/10½fl oz double cream
- 1 tbsp chopped basil
- 2 tbsp apricot liqueur
- 6 apricots
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes