Sunday, November 9, 2014

Soft apricot water ice

Apricots, when really ripe, can be delicately aromatic and are perfect for an elegant water ice. In winter use the dried apricot variation.

* Makes about 1 1/4 pints

  • 3/4 lb. very ripe apricots, pitted
  • 1/2 cup superfine sugar
  • 1 1/2 cups water
  • 1/4 cup Amaretto liqueur

Put the apricots in a blender with the sugar and water. Blend to a purée, then pass through a fine-mesh sieve if you want a really smooth mixture.

Stir in the Amaretto, then pour into a container to freeze until partially frozen. Whisk or break up briefly and then return to the freezer until frozen but not hard. Break up with a fork to give a crumbly crystallized effect and serve either on its own or with grilled or poached fruit.

Variations:
  • Apricot & kirsch water ice
Prepare the basic recipe, replacing the Amaretto with Kirsch.

  • Peach or nectarine water ice
Prepare the basic recipe, replacing the apricots with 2 large ripe peeled and pitted peaches or nectarines.

  • Pineapple water ice
Prepare the basic recipe, replacing the apricots with 2 cups grated ripe pineapple (approximately half a large pineapple) and the Amaretto with light rum or orange juice.

  • Dried apricot & orange water ice
Prepare the basic recipe, using puréed dried apricots instead of fresh apricots. Simmer 1 cup dried apricots with 1 cup water and 1 cup orange juice until really tender, then purée in a blender.

  • Apricot water ice with berry crush
Prepare the basic recipe, adding 1/2 cup fresh raspberries or small strawberries halfway through churning, to give a crushed effect.