Defrost half of the raspberries in a bowl. Clean chili pepper, cut lengthwise and remove seeds, wash and cut into thin rings. Simmer remaining raspberries, chili and sugar in a small saucepan for 2-3 min, stirring. Allow to cool slightly.
Then puree finely. If necessary, pass the puree through a fine sieve.
Allow to cool.
Drain the apricots.
Cut a few apricots into wedges. Sprinkle all with grappa or orange juice. Stir remaining raspberries into raspberry chili sauce. Divide 1 scoop of ice cream and a few apricots on each dessert plate. Pour the raspberry chili sauce over the apricots.
Tip: Instead of chili, finely chopped green peppercorns also taste good.
