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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

Apricots Poached in Apricot Amaretto, Affogato

Roxy Naba
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Satisfy your after-dinner sweet tooth with this summery, apricot and ice cream combination.

Apricots Poached in Apricot Amaretto, Affogato

Prep time: 60 minutes
Cook time: 12 minutes

Ingredients

  • 3 apricots
  • 2.5 cups water
  • half a canister of Tea Forté Apricot Amaretto Loose Tea Leaves
  • 1/4 cup sugar
  • 1/2 vanilla bean, halved and seeded
  • vanilla ice cream

Directions (for the tea syrup)

  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.
Yields: tea syrup for 6 servings

Directions

  1. Place apricots, tea liquid, and vanilla into sauce pan and poach on medium heat until the apricots are soft but still firm (about 7 min).
  2. Strain the apricots from the syrup and reserve in a separate bowl. Chill both the apricots and tea syrup in the refrigerator for 1 hour or until cold.
  3. Spoon the chilled apricots over scoops of vanilla ice cream. Pour the chilled tea syrup on top before serving.
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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