Apricots In Cardamon Syrup With Pistachio Ice Cream

1. 1

   Combine ice cream and pistachios in a bowl and mix well. Spoon into 8 x 1 cup silicone molds. Cover and freeze 1 hour, or until ice cream is firm.

2. 2

   Meanwhile, for the apricots, place apricots and 2 cups boiling water in a medium saucepan and let stand 30 mins. Add sugar, cardamom pods and cinnamon stick and bring to a boil. Reduce heat and simmer, uncovered, 10 mins or until syrup is reduced by half. Cool 10 mins.

3. 3

   Wipe ice cream molds with a hot, damp cloth and turn out onto serving plates. Serve with the apricots and a little of the cardamom syrup.

* Per serving · 4 servings · Values may vary.

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