Roasted Apricot Sorbet

• 3/4 cup sugar
• 1/2 cup water
• 1/3 cup dried apricots, chopped
• 1 1/4 lb firm-ripe apricots (7 large)
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon almond extract
• Special equipment: an ice cream maker

1. Preheat oven to 350F.
2. Bring sugar, water, and dried apricots to a boil in a 3-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved.
3. Remove from heat and let stand until apricots are softened, about 1 hour.
4. While dried apricots are standing, roast whole fresh apricots in a small roasting pan in middle of oven until soft, about 1 hour.
5. Cool in pan, then peel and pit when cool enough to handle.
6. Puree dried apricot mixture, roasted apricots, lemon juice, and almond extract in a blender until very smooth, 1 1/2 to 2 minutes.
7. Force puree through a fine sieve into a bowl, pressing hard on solids and then discarding them.
8. Chill puree, covered, until cold, at least 2 hours.
9. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

sugar, water, dried apricots, lemon juice, almond, cream maker

Taken from www.epicurious.com/recipes/food/views/roasted-apricot-sorbet-106599 (may not work)