Brandied Apricots With Apricot Icecream Recipe
Ingredients
| BRANDIED APRICOTS | ||
| Apricot | 825 Gram | |
| Sugar | 1 Tablespoon | |
| Brandy | 1 Tablespoon | |
| Orange rind | 25 Gram | |
| Lemon juice | 2 Teaspoon | |
| APRICOT ICECREAM | ||
| Dried apricots | 250 Gram | |
| Lemon, rind | 25 Gram | |
| Lemon juice | 1 Tablespoon | |
| Cream | 1 1/2 Cup (16 tbs) | |
| Egg yolks | 4 | |
| 3/4 cup castor sugar | ||
| Grand marnier | 2 Tablespoon | |
| Almonds | 30 Gram, flaked | |
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.
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.
Chef
