130 g (4 1/2 oz) dried apricots
125 ml (4 fl oz) dry white wine
100 g (4 oz) sugar
150 ml (5 fl oz) water
2 egg whites
150 ml (1/4 pt) whipping cream
few drops almond essence (optional)
125 ml (4 fl oz) dry white wine
100 g (4 oz) sugar
150 ml (5 fl oz) water
2 egg whites
150 ml (1/4 pt) whipping cream
few drops almond essence (optional)
method
1. Dice the apricots and cook in an uncovered tin with the white wine for 15 - 20 minutes or until they are soft. If the liquid evaporates, add some apple juice.
2. Cool the apricots and then sieve or liquidize them to make a smooth puree. If you have less than 150 ml (5 oz) when you are finished, make up to that quantity with unsweetened apple juice.
3. Stir the sugar into the water over a medium heat until it has dissolved. Boil rapidly for 5 minutes.
4. Whisk the egg whites until they are stiff but not dry. Slowly pour in the hot syrup, whisking constantly. Beat until the meringue is very thick.
5. Whisk the cream until it is just beginning to thicken. Carefully fold the fruit puree into the egg whites and then add the whipped cream, starting with one spoonful and gradually adding the remainder. Stir in the almond essence.
6. Turn the ice cream mixture into a loaf tin, ring mould or cake tin. Cover and freezer until firm. This ice cream does not need to be stirred while freezing.
7. Unmould and serve garnished with slices of fresh or tinned apricots or a pureed sauce made from fresh fruit or poached dried fruit.
8. Toasted almonds can also be sprinkled on top.
2. Cool the apricots and then sieve or liquidize them to make a smooth puree. If you have less than 150 ml (5 oz) when you are finished, make up to that quantity with unsweetened apple juice.
3. Stir the sugar into the water over a medium heat until it has dissolved. Boil rapidly for 5 minutes.
4. Whisk the egg whites until they are stiff but not dry. Slowly pour in the hot syrup, whisking constantly. Beat until the meringue is very thick.
5. Whisk the cream until it is just beginning to thicken. Carefully fold the fruit puree into the egg whites and then add the whipped cream, starting with one spoonful and gradually adding the remainder. Stir in the almond essence.
6. Turn the ice cream mixture into a loaf tin, ring mould or cake tin. Cover and freezer until firm. This ice cream does not need to be stirred while freezing.
7. Unmould and serve garnished with slices of fresh or tinned apricots or a pureed sauce made from fresh fruit or poached dried fruit.
8. Toasted almonds can also be sprinkled on top.
serving amount
serves 6
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