I made this last year with apricots fresh from my friend’s back garden. I was planning on serving it as a dessert, and then at the last minute it occurred to me what a great appetiser it would make. A fresh sprig of mint on the top of each serving finished off the presentation, and I definitely scored hostess points with my pals!
When Can I Make This?
British Apricots are as early as late May, through June and July and up to the end of August.
Ingredients
(16 small servings)
3 cups water;
just less than 2 cups sugar;
around 10 apricots, halved and with the stones removed
Method
Put the water and the sugar into a saucepan and bring to the boil over a medium heat, stirring now and again
Add the apricots and bring back to the boil, then cover and simmer at a reduced heat for around 10 minutes. Check that the fruit is tender before turning the ring off.
Use a hand blender or regular blender to puree, then pour into a freezer container and stand until completely cool.
Cover and freeze for around two hours.
Cupboard-to-Table
2h 20 minutes (mostly freezing time)
Categories: recipes, seasonal eating
