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Discover the world of tea, from the history of its cultural significance to the science of its benefits and the art of its preparation.

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Discover the world of tea, from the history of its cultural significance to the science of its benefits and the art of its preparation.

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Tea Recipes

Apricot Amaretto Affogato

Roxy Naba
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A simple & classic dessert, affogato means "drowned" in Italian. Satisfy your after-dinner sweet tooth with this summery, apricot and ice cream combination.

Apricot Amaretto Affogato

Prep time: 60 minutes to chill
Cook time: 12 minutes

Ingredients (For the Tea Syrup)

  • 2 1/2 cups water
  • half a canister of Tea Forté Apricot Amaretto Loose Tea Leaves (1.4 oz)
  • 1/4 cup sugar
  • 3 fresh apricots
  • half a vanilla bean, cut lengthwise and seeded
  • vanilla ice cream or gelato

Directions

  1. In a small saucepan over high heat, bring the water to a boil.
  2. Remove from the heat and add the tea leaves. Cover and let steep until the tea is strong and dark but not bitter, 3 to 5 minutes.
  3. Strain the tea, discarding the leaves, and add the sugar, stirring until dissolved.
  4. In the same saucepan, poach the apricots, tea syrup you just made, and vanilla bean over medium heat until the apricots are soft but still firm (about 7 min).
  5. Strain the apricots from the syrup and reserve in separate bowls. Chill both the apricots and syrup in the refrigerator for 1 hour or until cold.
  6. When ready to serve, spoon the chilled apricots over scoops of vanilla ice cream. Pour some of the chilled syrup on top and enjoy!
Yields: 6 servings
Roxy Naba
Recipe Author
Roxy Naba
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About Roxy Naba

Recipe: New York Chef Roxy Naba’s unique culinary approach developed organically from a love of food, libations, and diverse cultures. Her time spent training under top international chefs, organic farming, gardening, and working in all aspects of the restaurant industry influenced her vision for how different ingredients and concepts can fit together beautifully and deliciously. Find her @mewe.nyc

All photos by Doug Young @dyoungphoto

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