| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 310 | 9g | 2g | 56g |
| sugars | fibre | protein | salt |
| 50g | 5g | 3g | 0.01g |
Why I Love Austrian Vegan Apricot Compote with Vanilla Ice Cream
Being a born and bred New Yorker, I’ve had the privilege of immersing myself in a city where culinary diversity is the norm, not the exception. From bustling dim sum restaurants in Chinatown to classic New York pizza slices in Brooklyn, there’s always something exciting to be found at the confluence of cultures in this city. Among this treasure trove of flavors and experiences lies the inspiration for my Vegan Apricot Compote with Vanilla Ice Cream, a recipe that beautifully marries Austrian traditions with vegan-friendly alternatives.
The Confluence of Cultures
The magic of this dish stems from the confluence of techiques and flavors synonymous with Austrian cuisine. The succulence of the apricots, the lushness of the vanilla ice cream, and the distinctive sting from the lemon juice, all pay homage to my many years sampling countless dishes in the melting pot that is New York.
The Inspiration Behind Vegan Apricot Compote with Vanilla Ice Cream
Inspired by Theo Peck, a fellow New Yorker who impressively adapts traditional recipes to modern palates, this recipe is my humble attempt to contribute to the ever-evolving narrative of New York City food scene. Drawing from the simplicity and elegance of Austrian desserts, I’ve created a mouth-watering apricot compote that’s as delectable served warm as it is refreshing when served cold.
This dessert offers a nod to classics like Austrian Marillenknödel, apricot dumplings that have been a summer staple in Austria for centuries. My Vegan Apricot Compote with Vanilla Ice Cream takes this tradition a step further, introducing the smoothness of vegan vanilla ice cream to balance the tartness of the apricots, creating a refreshing and sweet dessert that can be enjoyed year-round.
Whether you’re looking to pair it with a spicy meal as a cool dessert, or simply serve it as a sweet treat on a hot day, this versatile compote fits the bill. Choice is yours!
What You’ll Need
- 1.5 pounds of fresh apricots
- 1 cup of granulated sugar
- 1.5 cups of water
- 1 vanilla bean
- 1 lemon (juiced)
- 6 scoops of vegan vanilla ice cream
Method
Step One
Begin by washing the apricots properly. After washing, cut them in half and remove the pits.
Step Two
In a large pot, combine the granulated sugar and water. Over medium heat, stir the mixture until the sugar dissolves completely.
Step Three
Add the halved apricots to the sugar and water mixture in the pot. Reduce the heat to a simmer.
Step Four
Continuing on a simmering heat, add the juice of a lemon to the pot. Slice the vanilla bean in half lengthwise and add this to the pot as well. Stir to combine and coat the apricots with the mixture.
Step Five
Allow the mixture to simmer for about 20-25 minutes, or until the apricots are tender and the sauce has thickened.
Step Six
Once done, remove the mixture from heat and allow it to cool.
Step Seven
When ready to serve, remove the vanilla bean. Scoop portions of the vegan vanilla ice cream into serving bowls. Top this with the cooled apricot compote and serve immediately.
