1 cup sugar

¼ teaspoon vanilla bean paste

4 small apricots, ripe but firm

1 quart vanilla ice cream

2 cups soda water, chilled

 

Combine the sugar, vanilla bean paste, and 2 cups of water in a small saucepan. Heat until the sugar dissolves. Halve the apricots and remove the pits. Add the fruit and pits to the pan, bring to a bare simmer, and simmer gently for about a minute, or until tender. Remove from the heat and let cool.

 

Discard the pits. Puree the apricots in a food mill using the finest disc. Add the poaching liquid to the puree and chill.

 

Scoop the ice cream into 4 chilled glasses. Blend together the apricot mixture and soda water and divide among the glasses. Add straws and enjoy right away.   

 

Makes 4 servings. Apricots that are slightly tart are perfect here, as their acidity will balance the sweetness of the syrup and ice cream.