Glazed Apricot Sorbet Recipes

APRICOT SORBET

Steps:

• Combine water and sugar in a large saucepan, and bring to a boil over medium-high heat, stirring occasionally.
• Add apricots, and bring to a boil.
• Cover, reduce heat, and simmer 10 minutes or until apricots are tender.
• Place apricot mixture and vanilla in a blender; process until smooth, and chill.
• Pour mixture into freezer can of an ice cream freezer, and freeze according to manufacturer's instructions.
• Spoon into a freezer-safe container; cover and freeze 2 hours or until firm.

APRICOT SORBET

Steps:

• Freeze the apricots in a freezer-proof container. Place frozen apricots in a blender or food processor; add sugar and lemon juice. Cover and process until combined. Serve immediately or freeze.

APRICOT-MUSTARD GLAZE

Steps:

• Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
• Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

ROASTED APRICOT SORBET

Steps:

• 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 fresh apricots in a small roasting pan in middle of oven until soft, about 1 hour. Cool in pan, then peel and pit when cool enough to handle.
• Purée dried apricot mixture, roasted apricots, lemon juice, and almond extract in a blender until very smooth, 1 1/2 to 2 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids and then discarding them. Chill purée, covered, until cold, at least 2 hours.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

APRICOT GLAZE

Steps:

• Bring the preserves and rum to a boil in a small saucepan over medium heat, stirring often. Cook, stirring often, until the last drops that cling to the spoon are very sticky and reluctant to leave the spoon, 2 to 3 minutes. Strain through a wire sieve into a small bowl, pressing hard on the solids. Use warm.
• RED CURRANT GLAZE
• Substitute red currant preserves for the apricot preserves.