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Apricot-Vanilla Sparkling Wine Floats

Scott Phillips

Servings: 6

A grown-up take on a root beer float, this dessert is elegant yet playful, and a great way to take advantage of stone fruit season.


  • 1/2 vanilla bean
  • 1 lb. ripe apricots, pitted and cut into bite-size pieces (about 3 cups)
  • 1/3 cup granulated sugar
  • 2 Tbs. fresh lemon juice
  • Kosher salt
  • About 1-1/2 pints vanilla ice cream
  • 1 750-ml bottle sweet or off-dry sparkling wine (such as Asti Spumante), chilled

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 30
  • Sodium (mg): 75
  • Carbohydrates (g): 37
  • Fiber (g): 2
  • Protein (g): 3


  • Split the vanilla bean lengthwise, scrape the seeds into a 3-quart saucepan, and add the vanilla bean, apricots, sugar, lemon juice, 1/8 tsp. salt, and 2 Tbs. water. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. Reduce to a simmer and cook, stirring occasionally, until the apricots are very tender, 3 to 5 minutes.
  • Meanwhile, prepare an ice bath by filling a large metal bowl with a few inches of ice and water. Have ready a second metal bowl that will fit into the ice bath.
  • Transfer the apricot mixture to the second bowl and put the bowl in the ice bath. Stir occasionally until cool, about 5 minutes. Discard the vanilla bean and purée the apricot mixture in a food processor.
  • Put two small scoops of the ice cream in each of 6 tall, narrow 14-to-16-oz. glasses. Top each with about 2 Tbs. of the apricot sauce. Repeat with another layer of ice cream and sauce. Add about 1/2 cup of the sparkling wine to each glass. Serve immediately, with straws and spoons.


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Reviews (1 review)

  • lakatosc | 08/12/2012

    I tried this recipe with Avive peach frizzante wine - yum!!

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