Brown-Butter Apricots with Brioche and Ice Cream

Name: Brown-Butter Apricots with Brioche and Ice Cream
Prep time: 30 min
Total time: 30 min
Ingredients: 1 pound ripe or overripe apricots (about 5), halved, pitted, and sliced into roughly 1-inch-thick wedges; 0.5 cup sugar, divided; 4 slices brioche (each ¾ inch thick); 10 tablespoons unsalted butter, divided; Pinch of coarse salt; 1 tablespoon water; 1 pint vanilla ice cream

3.0

(20)

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

30 mins

Servings:

4

Ingredients

1 pound ripe or overripe apricots (about 5), halved, pitted, and sliced into roughly 1-inch-thick wedges
½ cup sugar, divided
4 slices brioche (each ¾ inch thick)
10 tablespoons unsalted butter, divided
Pinch of coarse salt
1 tablespoon water
1 pint vanilla ice cream

Directions

Gently toss apricots with 3 tablespoons sugar. Place remaining 5 tablespoons sugar on a rimmed plate and dip both sides of each brioche slice in sugar, coating well. Meanwhile, melt 2 tablespoons butter in a large saute pan over medium heat until foaming. Add 2 brioche slices to pan and cook until golden brown on bottoms, 2 to 3 minutes. Flip slices, add 1 tablespoon butter, and cook until other sides are golden brown. Transfer to a plate and repeat with remaining 2 slices.
Wipe out pan and increase heat to medium-high. Add remaining 4 tablespoons butter and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 3 minutes. Add apricots and salt and cook, swirling pan to coat apricots in butter, until heated through, about 1 minute more.
Remove pan from heat, add water, and swirl to create a smooth sauce. Divide brioche among 4 plates. Top each with apricots, sauce, and a scoop of ice cream. Serve immediately.