Ingredients:
3/4 cup sugar
1/2 cup water
1/3 cup dried apricots, chopped
1-1/4 lb firm-ripe apricots (7 large)
2 tablespoons fresh lemon juice
1/8 teaspoon almond extract
Method:
Preheat oven to 350°.Bring sugar, water, and dried apricots to a boil in a small saucepan over moderate heat, stirring, until sugar is dissolved. Remove from heat and let stand until apricots are softened, about 1 hour.
While dried apricots are standing, place pitted, halved fresh apricots in a small roasting pan, sprinkle with a little sugar and bake in the middle of your oven until soft. It took me about 25 to 30 minutes, but the recipe calls for 1 hour. I have found by that time, the juices have all seeped out into the roasting pan. so watch them carefully.
Cool in pan.
Purée dried apricot mixture, roasted apricots, lemon juice, and almond extract in a blender until very smooth, 1 1/2 to 2 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids and then discarding them. Chill purée, covered, until cold, at least 2 hours.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
Purée can be chilled up to 8 hours. Sorbet keeps 1 week.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
