More adventures with my Channel Island yogurt where I pre-treated the milk with lactase. This time a simple caramel frozen yogurt, made with a couple of tablespoons of soft brown sugar, cooked gently until it just began changing colour, a desert spoonful of Pineau des Charentes, picked up on a visit to some friends in western France, and a teaspoon of vanilla. Let the caramel cool before adding the alcohol or it will evaporate, leaving a pleasant taste but not retaining its anti-freeze qualities. Cool, mix with 500g yogurt and freeze in an ice-cream maker.
I bought some reasonable looking apricots but they were not as sumptuous as I wished - apricots really need to be picked ripe off the tree in the sunshine. Cut each in half, sprinkle more of the brown sugar in wide pan and place the cut apricots on the sugar. Cook gently on both sides. The juice from the apricots will give the caramel sauce a lovely zingy flavour.
Serve with a scoop of the frozen yogurt and a little of the caramel drizzled over.
I only have white crockery - terrible for photographing very pale ice-cream! I should have put this in a glass and photographed against a coloured background, but I ate my desert before I put the photos on the computer. Tastes much better than it looks.
Like the treatment of the apricots. I'm pretty fussy about my fruit - so like a way to make it "come back to life" when it's not just right. Healthy treat - and perfect for summer! Imagine that these would also be great with Greek yogurt.
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