Directions:
- Quarter the apricots, then warm them with the wine in a small saucepan.
- Simmer five minutes, then cover, remove from the heat and let stand for one hour.
- Coarsely chop the pistachios.
- Puree the apricots, wine, sugar, half and half, and lemon juice in a blender.
- Chill thoroughly in the refrigerator - this will take at least 3 hours - then freeze in your ice cream maker according to the manufacturer's instructions.
- Add the psitachio nuts in the last five minutes of churning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.81 Kcal (1238 kJ) | ||
| Calories from fat | 130.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.53g | 22% | |
|---|---|---|---|
| Cholesterol | 29.85mg | 10% | |
| Sodium | 37.28mg | 2% | |
| Potassium | 506.45mg | 11% | |
| Total Carbs | 35.32g | 12% | |
| Sugars | 26.79g | 107% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 5.18g | 10% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 111.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 187.03 Kcal (783 kJ) | ||
| Calories from fat | 82.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.19g | 22% | |
|---|---|---|---|
| Cholesterol | 18.87mg | 10% | |
| Sodium | 23.57mg | 2% | |
| Potassium | 320.21mg | 11% | |
| Total Carbs | 22.33g | 12% | |
| Sugars | 16.94g | 107% | |
| Dietary Fiber | 1.69g | 11% | |
| Protein | 3.27g | 10% | |
| Vitamin C | 1.3mg | 3% | |
| Iron | 0.7mg | 6% | |
| Calcium | 70.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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