Roasted apricot & lavender Ice cream sundae with toasted seeds

Ingredients

• 1 × 440 g canapricot halves in syrup
• 1/2 tspedible lavender flowers
• 4 scoopsapricot and lavender ice cream
• 1 tspoats
• 1 tspsunflower seeds
• 1 tsppumpkin seeds
• 1 tspflaked almonds

Instructions

1. 1

   Bake the apricots

   Pour the apricots and their syrup into an ovenproof dish and scatter the lavender over them. Bake at 180°C (350°F/Gas 4) for about 20–30 minutes, until the fruit is very soft and the juice has reduced to a thick syrup.

2. 2

   Refreeze the ice cream

   While the apricots cook, scoop the ice cream and return the scoops to the freezer.

3. 3

   Toast the topping

   Put the oats, sunflower seeds, pumpkin seeds and flaked almonds in a frying pan. Dry-fry over gentle heat, stirring often, until the almonds are golden and the seeds begin to pop.

4. 4

   Assemble the sundaes

   Serve the hot apricots and syrup over the ice cream, then scatter the toasted seed mixture on top.

What is a roasted apricot and lavender sundae?

A sundae is an assembled dessert built around ice cream and toppings; this version combines warm baked fruit with chilled scoops and a crunchy seed mixture. Apricot and lavender give it a floral, fruity character, while the syrup brings the elements together.

This recipe uses tinned apricots, so there is no need to peel or stone fresh fruit. Baking softens the halves and concentrates their syrup, making a quick topping that contrasts with the cold ice cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 223 calories, 3g protein, 31g carbs, 9g fat.

The apricots and syrup supply most of the carbohydrates, while the ice cream contributes fat and some protein. The seeds, oats and almonds add more fat and a little protein; balance the dessert by serving it after a meal with vegetables and a protein-rich main course.

The apricots and lavender

Tinned fruit: use the apricots along with their syrup, as both go into the baking dish. The fruit is ready when it yields easily and the liquid has thickened.

Lavender: edible flowers add the floral note, so measure carefully and scatter them evenly over the fruit. The recipe gives no alternative lavender quantity or type.

Getting the fruit texture right

Baking: spread the apricots and syrup in an ovenproof dish, then check them from about 20 minutes. The total time is around 20–30 minutes, depending on how quickly the syrup thickens.

Doneness: look for very soft apricots and a syrup that clings more thickly than it did at the start. If the fruit is tender but the liquid is still thin, continue baking and check again.

Toasting the crunchy topping

Gentle heat: dry-fry the oats, seeds and almonds without adding oil. Stir frequently so the small pieces toast evenly instead of catching on the pan.

Visual cue: the almonds should turn golden and the seeds should start to pop. Take the pan off the heat at that point, as the mixture can continue browning in the hot pan.

Keeping the ice cream firm

Refreezing: scoop the ice cream while the apricots bake, then return the scoops to the freezer. This gives them time to firm up before the hot fruit is added.

Serving: assemble the sundaes just before eating. The contrast between hot apricots and cold ice cream is part of the dish, and the toasted topping is crispest when freshly made.

What to serve alongside

The fruit, ice cream and toasted topping make a complete dessert on their own. For a larger meal, serve the sundaes after a simple main course rather than adding another rich dessert.

Divide the apricots and syrup between four portions, then top each with a scoop of ice cream and an even share of the toasted mixture.

Recipe notes & tips

• Use an ovenproof dish that holds the apricots and syrup without crowding them.
• Start checking the fruit at 20 minutes, as oven times can vary.
• Keep the scooped ice cream in the freezer until you are ready to assemble.
• Stir the topping often over gentle heat to prevent the almonds from scorching.
• Serve the fruit while hot and the ice cream straight from the freezer.

Variations

• Extra crunch: toast the oats, seeds and almonds until just golden, keeping the same quantities.
• More lavender: add a little more edible lavender only if you enjoy a stronger floral flavour.
• Fresh apricots: use fresh halves with syrup added to the dish, though the recipe is written for tinned fruit.
• Single topping: use one kind of seed or nut in place of the listed mixture, keeping the total topping modest.
• Different ice cream: use plain vanilla ice cream for a less floral finish.

Common mistakes to avoid

• Thin syrup: bake the fruit longer until the liquid thickens rather than serving it immediately.
• Overcooked fruit: begin checking at 20 minutes and stop once the apricots are very soft.
• Scorched topping: keep the heat gentle and stir frequently, especially as the almonds begin to colour.
• Soft ice cream: return the scoops to the freezer while the fruit cooks and assemble at the last moment.
• Uneven portions: divide the fruit, syrup and toasted mixture between all four servings.

How to store

Refrigerate leftover baked apricots and syrup in a covered container and use within 2–3 days; reheat gently before serving. Store leftover toasted topping separately in an airtight container and add it just before eating. Keep ice cream frozen and assemble only the portions you plan to serve.

Frequently asked questions