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Рецепт Apricot Sorbet
by Global Cookbook

Apricot Sorbet
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Ингредиенты

  • 2 can pitted apricot halves in heavy syrup - (15 to 16 ounce ea)
  • 1 c. dry apricots
  • 1 x lemon

Инструкции

  1. Drain apricot syrup into a 1 1/2- to 2-qt pan. Add in dry apricots. Grate peel and ream juice from lemon. Add in peel and juice to pan. Bring mix to a boil. Cover and simmer till fruit is plumped, about 10 min.
  2. If you like, reserve 6 of the nicest-looking dry apricot halves for garnish. Combine remaining cooked fruit with syrup and the canned fruit in a blender or possibly a food processor; smoothly puree.
  3. Pour mix into an automatic ice cream maker and freeze till dasher is hard to turn, about 15 min. (Or possibly pour into a 9- by 13-inch metal pan and freeze till hard, about 2 1/2 hrs. Break into chunks and whirl in food processor till smooth. Serve at once, or possibly cover and return to freezer till ready to serve, up to 2 weeks.)
  4. Scoop apricot sorbet into dishes and top with reserved cooked apricots.
  5. This recipe yields about 4 c., 6 servings.
  6. Comments: If using a frzn-cylinder ice cream maker, first refrigeratepuree quickly by setting pan in ice water and stirring often till cool, 5 - 10 min. For additional embellishment, top servings with a little grated semisweet chocolate.