Ingredients

Chocolate Sauce
3 ounces semisweet chocolate, chopped (or about 1/3 cup semisweet chocolate chips)
¼ cup heavy cream
½ tablespoon light corn syrup
¼ teaspoon pure vanilla extract
pinch sea salt
¼ teaspoon ground cinnamon
7 fresh apricots, pitted and halved
4 teaspoons toasted, crushed almonds, divided
2 cups vanilla ice cream, divided

Instructions

Place the chocolate in a medium mixing bowl; reserve.

In a small, heavy-bottomed saucepan, combine the cream, corn syrup, vanilla,
salt and cinnamon. Set over low heat and bring to a strong simmer. Immediately pour over the reserved chocolate and let sit for five minutes before whisking to combine. Reserve.

Fit the Cuisinart® Griddler® Combo with the grill plates and preheat both to medium.

Once the grill has preheated, place the apricots, cut side down, evenly across the grill plates. Grill for about 6 minutes on each side, or until slightly softened.

To serve:
In an ice cream dish, or a small plate or bowl, scoop ½ cup ice cream per serving. Divide the apricots among dishes; drizzle with chocolate sauce and top with the almonds.

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