Is it apricot season yet?? As I type this, it's 46 degrees on May 3rd. Apricots are one of my favorite fruits. This looks beyond simple. I found it in the May issue of Bon Appetit magazine. I better make this when we're having people over...otherwise I may eat it all myself. So, I've typed a few sentences and watched the Blackhawks score a short handed goal against the Wild...is it apricot season yet??
1 C. sugar
1lb. apricots plus more for serving, pitted and sliced
3/4 C. sparkling wine, plus more for serving
Bring sugar, 1lb. apricots, 3/4 C. sparkling wine and 2 C. water to a boil in a medium sauce pan. Reduce heat and simmer, stirring occasionally until apricots are very tender; 10-15 minutes. Let cool completely.
Transfer apricot mixture to a blender, and puree until smooth. Add water to apricot mixture until it measures 4 cups. Transfer mixture to a large shallow baking dish. Freeze until solid, at least 4 hours.
To serve, scoop sorbet into dishes and top with additional apricots and some sparkling wine.
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