Meyer Lemon Olive Oil · Pyramid Flake Sea Salt ·Aug 20, 2025

Meyer Lemon Olive Oil Sundae

Name: Meyer Lemon Olive Oil Drizzled Sundae
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 2-3 fresh apricots, pitted and halved; 2 teaspoons Meyer Lemon Olive Oil; 2 generous servings vanilla ice cream; 1 Tablespoon Meyer Lemon Olive Oil (or to taste); Pinch of Pyramid Flake Sea Salt

Meyer Lemon Olive Oil Drizzled Sundae

Servings

Prep Time

10 minutes

Cook Time

5 minutes

Seared apricots meet creamy vanilla ice cream, finished with a drizzle of Meyer Lemon Olive Oil and a pinch of flaky sea salt for a sun-kissed, citrusy twist on a summer classic.

Ingredients

2-3 fresh apricots, pitted and halved
2 teaspoons Meyer Lemon Olive Oil
2 generous servings vanilla ice cream
1 Tablespoon Meyer Lemon Olive Oil (or to taste)
Pinch of Pyramid Flake Sea Salt

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Directions

Heat 2 teaspoons Meyer Lemon Olive Oil in a small pan over medium-high heat.
When oil is hot and shimmering, add apricot halves cut side down. Cook 2 minutes, or until the cut side is lightly browned. Flip and cook for an additional 2 minutes. Remove from heat.
Divide vanilla ice cream between two serving bowls and top with warm seared apricots.
Finish with a drizzle of Meyer Lemon Olive Oil and a sprinkle of flaky sea salt. Enjoy!

Recipe Note

Substitute fresh stone fruit of your choice - peaches and nectarines work beautifully but will need to be cut into wedges instead of halves before searing.

Try this recipe with Fustini's Blood Orange Olive Oil and chocolate ice cream or Persian Lime Olive Oil and pineapple coconut ice cream for even more magic!