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Dessert
8 - 10 servings
3 hours 30 minutes
1 hour 20 minutes
Melissa's Corporate Chefs
3/4 cup sugar
1/2 cup water
1/3 cup dried apricots, chopped
2 pounds plumcots, firm-ripe
2 tablespoons lemon juice
1/8 teaspoon almond extract
Almonds, sliced and toasted
Special Equipment: Ice Cream Maker
Preheat oven to 350°F.
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 plumcots in a small roasting pan in middle of oven until soft, about 1 hour. Cool in pan, and pit when cool enough to handle.
Puree dried apricot mixture, and any liquid, roasted, pitted plumcots, lemon juice, and almond extract in a blender until very smooth, 1 1/2 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.
Prepare ice cream according to manufacturer’s instructions.
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