This is so refreshing in the warmer months or after almost any hot meal. I served it after a meal of lasagna, bean salad, and fresh bread. You’ll need a food processor or blender, plus the patience for at least a twelve-hour freeze time. This is my bow to cookbook author Ellen Wright – which you must read, she is wonderful. This recipe doubles beautifully.
2 15 oz. can pitted apricots – do not drain
2 15 oz. jars apricot preserves
1/2 cup freshly squeezed lemon juice
Cold heavy cream
A plastic container with a lid that is freezer safe
First of all, I cannot stress enough to buy a couple of fresh lemons for the juice – please don’t use the little plastic lemons or the stuff in a container; the flavor is too bitter and harsh for this dessert.
With that being said, place the preserves and the lemon juice in a medium saucepan and on med-high, heat until warmed through. Remove from heat; strain and press down to release all the good juices – toss out the extra in the strainer, set the strained stuff aside.
Empty one can of un-drainded apricots into the food processor and blitz until smooth; empty contents into a bowl then blitz the other can, leaving it in the processor bowl. In intervals, add some of the apricot/lemon mixture to the processor bowl and pulse to combine. As you do this, empty the contents into the plastic container. When all finished, put the lid on tight and place in the freezer for at least twelve hours; twenty-four hours would be even better.
Using an ice cream scoop, place two scoops in a decorative serving dish or cup and pour a little bit of the heavy cream onto each – at least a couple tablespoons.
Oh! This is heaven!