Apricot Bliss and Roasted Apricot Sorbet

Those of you who follow my blog know I love apricots. I love to bake with them, make dumplings with them, and my apricot jam is an all-time favorite among my friends and family.  The year is 2018 and it has been apricot season for several weeks here in northern California. My friend at the farmer’s market sold me some delicious apricots. But not a whole crate like I used to get from a fruit stand in the Central Valley of California. But it was enough to have a week of apricot bliss.

My goal is to add a new apricot recipe to my blog every year. Originally, I had planed to make an Italian roasted apricot ice cream recipe I saw in a magazine called  La Cucina Italiana. Unfortunately, I can't find the recipe. This is one of the reasons I have my blog, so that I always have access to my favorite recipes. I think of it as my own personal cookbook. I do like the apricot sorbet I am posting now. It’s easy to make and captures the flavor of apricots in a delicious way. Like most of my desserts, it is not too sweet, but the fruity tart flavor is a great substitute for the lack of sweetness. The apricots are roasted whole and the extra dried apricots contribute more flavor and sweetness.

Every year, I make apricot jam. It is a recipe from Alice Waters' beautiful book Chez Panisse Fruit. I tweaked the recipe for the jam, which I use when I bake, over ice cream, and perhaps a spoonful all by itself.
​It is absolutely divine, click here for the recipe ​

With my surplus apricots, I made a delicious galette using my blueberry galette recipe. It uses almonds in the dough and for the bottom of the crust. This is an easy recipe that can be made with different fruits such as plums, peaches and more.
I happened to have some olalliebeeries that I added to my apricots.
Click here for the recipe.

My German apricot cake (Aprikosenkuchen} has always been well-liked and will be a real treat with the roasted apricot sorbet. The added marzipan in the cake really does the trick.
​This is apricot bliss!
​ Click here for the recipe.

​The apricot dumplings are my personal favorite because I happen to love dumplings. They are called Mariellenknödel​ in Austria and are considered a delicacy.
​It is not just a dessert, it is a whole meal.
 Click for the recipe here.

---

​If you are looking for a light but very tasty meal, this apricot, shrimp and jicama salad is for you.
​ Click for the recipe here.

---

​I made my  apricot cobbler twice because it is my husband’s favorite.
​Click here for the recipe.

The original recipe from Gourmet peeled the roasted apricots and forced them through a fine sieve. I did not peel them or force them through a sieve because I used my Vitamix blender and made sure the apricots were finely puréed. You need an ice-cream maker  for this recipe but if you don’t have one try just freezing it and let it soften before serving. I think it would work. The smell of the roasted apricots is amazing

Dried apricots cooked in syrup

The roasted apricots

The apricot mixture

The Sorbet

Print Recipe

Ingredients:

This recipe yields about three cups of sorbet
I was able to serve six people with my apricot cake
2/4 cup ( ( 200g)  sugar
½ cup ( 100ml) water
1/3 cup (50g)  dried apricots ( chopped) 
1 ½ pound apricots  (680g) about 15 small apricots
2 TBS lemon juice 
1/8 tsp almond extract.

Directions:

Preheat the oven to 350˙ Fahrenheit (180 celsius) . Wash the apricots and roast them for about an hour whole in a small roasting pan in the middle of the oven until they are soft . After roasting, cool the apricots before you remove the pits. 
In the meantime bring the sugar, water and chopped dried apricots to a boil, stirring until the sugar is dissolved. Cool and let the mixture stand for about an hour to soften the apricots. 
Purée the dried apricot mixture, roasted apricots, lemon juice and almond extract in a blender until very smooth. I puréed mine in my Vitamix for about 2 minutes. Chill the purée for up to eight hours and freeze in an ice cream maker. Keep the sorbet in a covered container in the freezer. 


Guten Appetit
Recipe  from Gourmet Magazine
​adapted by © Sunnycovechef