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Brandied Apricots With Apricot Icecream

Party.Freak's picture
Ingredients
For brandied apricots
  Canned apricot halves 825 Gram (1 Can)
  Sugar 1 Tablespoon
  Brandy 1 Tablespoon
  Orange rind strip 2 Inch (Without White Pith)
  Lemon juice 2 Teaspoon
For apricot icecream
  Dried apricots 8 Ounce (250 Gram)
  Lemon rind strip 1 Inch
  Lemon juice 1 Tablespoon
  Cream 1 1⁄2 Cup (24 tbs)
  Egg yolks 4
  Castor sugar 3⁄4 Cup (12 tbs)
  Grand marnier 2 Tablespoon
  Flaked almonds 1 Ounce (30 Gram)
Directions

Brandied Apricots Drain apricots.
Combine remaining ingredients in large bowl, stir to dissolve sugar.
Add apricots, cover, refrigerate overnight.
Apricot Icecream Place apricots and lemon rind in saucepan.
Cover with cold water and bring to boil, reduce heat, simmer covered 15 minutes or until tender.
Drain, discard lemon rind.
Place apricots in food processor and process until pureed or push through sieve with back of spoon.
Add lemon juice and Grand Marnier.
Place egg yolks in bowl, add sugar, beat until thick.
Warm cream in saucepan and pour into egg mixture, mix well.
Return mixture to saucepan and whisk constantly over moderate heat until slightly thickened.
Remove from heat, fold in apricot puree, mix thoroughly.
Pour mixture into 23cm x 12cm (9in x 5in) loaf tin, cover with aluminium foil, freeze.
When partly frozen, beat well, return to tin, cover with foil, refreeze.

Recipe Summary

Method: 
Boiled
Ingredient: 
Apricot

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