Guest guest Posted May 6, 2010 Report Share Posted May 6, 2010 Roasted Apricot Sobet 3/4 cup sugar 1/2 cup water 1/3 cup dried apricots, chopped 1 1/4 pound firm-ripe apricots 2 tablespoons fresh lemon juice 1/8 teaspoon almond extract Preheat oven to 350 degrees. Bring sugar, water, and dried apricots to a boil in a 3-quart heavy 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, roast whole fresh apricots in a small roasting pan in middle of oven until soft, about 1 hour. Cool in pan, then peel and pit when cool enough to handle. Puree dried apricot mixture, roasted apricots, lemon juice, and almond extract in a blender until very smooth, 1 to 2 minutes. Force puree through a fine sieve into a bowl, pressing hard on solids and then discarding them. Chill puree, covered, until cold, at least 2 hours. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden. Notes: Puree can be chilled up to 8 hours. Sorbet keeps 1 week. Makes about 3 cups. Quote Link to comment Share on other sites More sharing options...
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