Grilled Apricot Sundae

Chocolate Sauce 3 ounces semisweet chocolate, chopped (or about ⅓ 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

Calories 340 (51% from fat) • carb. 39g • pro. 5g • fat 20g • sat. fat 12g • chol. 55mg • sod. 105mg • calc. 123mg • fiber 3g

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.