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Prep Time: 20 Minutes Cook Time: 205 Minutes |
Ready In: 225 Minutes Servings: 3 |
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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 |
Directions:
1. Preheat oven to 350°F.
2. 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.
3. 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.
4. 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.
5. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
6. Cook's notes:
7. · Purée can be chilled up to 8 hours. ·Sorbet keeps 1 week.
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