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Brandied Apricots With Apricot Icecream Recipe
|For brandied apricots|
|Canned apricot halves||825 Gram (1 Can)|
|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)|
|Castor sugar||3⁄4 Cup (12 tbs)|
|Grand marnier||2 Tablespoon|
|Flaked almonds||1 Ounce (30 Gram)|
Serving size: Complete recipe
Calories 3638 Calories from Fat 414
% Daily Value*
Total Fat 44 g68.2%
Saturated Fat 19.2 g96%
Trans Fat 0 g
Cholesterol 764.9 mg
Sodium 697 mg29%
Total Carbohydrates 765 g255%
Dietary Fiber 27.3 g109.2%
Sugars 543 g
Protein 36 g71.9%
Vitamin A 194.3% Vitamin C 119.1%
Calcium 122% Iron 120.7%
*Based on a 2000 Calorie diet
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.