Chocolate Ice Cream With Apricots And Raspberry Sauce - cooking recipe

Ingredients

2 tbsp sugar
1 None red chile pepper, seeded and cut into thin rings
1 pkg frozen raspberries (10-12 oz), thawed
4 scoops chocolate ice cream
1 can apricot halves (15 oz), drained

Preparation

Combine the sugar, chile pepper and half the raspberries in a saucepan. Simmer over medium heat, stirring, for 2 mins. Remove from the heat and cool. Stir in the remaining raspberries.
Divide the ice cream and apricots among four dessert dishes. Drizzle the raspberry sauce over the apricots and serve.