Ice cream and apricot parfaits with honey-nut pastry

Serves: 6 Prepare & Cook:


  • 100g dried apricots
  • 150ml spinneysFOOD Sparkling White Grape Juice
  • 30g butter
  • 1 tbsp spinneysFOOD Honey, plus extra for drizzling
  • 60g shelled pistachios
  • ½ tsp spinneysFOOD Ground Cinnamon
  • 25g spinneysFOOD Caster Sugar
  • 1 vanilla pod, split
  • 4 squares ready-rolled puff pastry, each cut into 4 triangles
  • 500ml spinneysFOOD Madagascan Vanilla Ice Cream
  • 500ml spinneysFOOD Madagascan Vanilla with Salted Caramel Ice Cream


  1. Preheat the oven to 180°C, gas mark 4. Line a large baking tray with baking paper.
  2. Put the apricots in a bowl, pour over the sparkling juice and leave to steep.
  3. Melt the butter and honey in a small saucepan set over a low heat. Remove from the heat.
  4. In a food processor, blitz the pistachios, cinnamon, sugar and seeds from the vanilla pod to fine crumbs.
  5. Arrange the pastry triangles on the tray, brush both sides with the honey butter and sprinkle with the pistachio mixture. Bake for 12-15 minutes, or until the pastry is puffed up and golden.
  6. When you’re ready to serve, drain and chop the apricots. Layer six glasses with scoops of vanilla and salted caramel ice cream, the apricots and crumbled shards of honey pastry.

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