The first time that I ever had the combination of almonds and apricots was at a brunch in Paris. It was in the form of pitted fresh apricot halves stuffed with crushed amaretti biscuits, dotted with butter, sprinkled with sugar, broiled until tender, and finally drizzled with heavy cream. The dear friend who served them to me has gone on to open a wildly successful barbecue restaurant in London, leaving small indulgences such as those apricots behind.
However, I never forgot them.
I thought of them again as I contemplated what to do with a container full of apricots that I picked up at the store. I had initially intended to make something Moroccan with them, but then they got too squishy to eat and I earmarked them for sorbet. After waiting too long to do even that, they got downgraded (or upgraded, depending on how you see it) to jam. Finally, life interfered with the cooking once again and the poor things had to be tossed. So I got myself another container of apricots, resolving to not let them go to waste like I had the others (I hate throwing food out).
This recipe is adapted from David Lebovitz‘s Fresh Apricot Ice Cream recipe. Although fairly faithful versions of it can be easily found via any internet search, I would highly recommend purchasing his book The Perfect Scoop. It is a must for anyone wanting to tinker around more with homemade ice creams and sorbets.
The original recipe calls for almond extract, but as amaretto — that sweet, almond-flavored Italian liqueur — is often made from crushed apricot pits, it seems even more fitting to use it instead of the extract. The addition of heavy cream makes this sorbet feel rich and indulgent, yet it is still tart and refreshing to eat. I have also kept Susan‘s suggestion to use an invert sugar; I agree that it really does improve the texture and mouthfeel of homemade sorbet. For a better and more convincing argument than I could ever write, I refer you to Susan’s amazing blog post here.
1-1.25 pounds of fresh, ripe apricots (approximately 10-15 of them)
1/2 cup of water
1/2 cup of sugar
1 1/2 tablespoons of glucose or another invert sugar such as golden syrup or honey
1 cup of heavy cream
2 tablespoons of amaretto
The juice of one lemon
How to prepare:
1. Split the apricots into halves and remove the pits. Cut each half into quarters.
2. In a medium saucepan, combine the apricot quarters with the water and the sugar. Cook over medium heat until the apricots just begin to soften. This should take between 6-8 minutes. Turn off the heat, stir in the glucose, and let everything cool to room temperature.
3. Once the apricots have cooled, purée them in a food processor. Press the purée through a fine-mesh sieve with a silicon or flexible plastic spatula. Discard the solids. Chill the strained purée overnight in the fridge.
4. Once the purée is properly chilled, add the heavy cream, the amaretto, and the lemon juice.
5. Churn the mixture in your ice cream maker according to the manufacturer’s instructions. When the mixture is smooth, return it to the freezer to harden.
The sorbet should keep for about two weeks in the freezer.