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Toasted apricot sorbet
30 m active | 8 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 248
  • Fat about 11g
  • Carbohydrates about 34g
  • Protein about 1g
This is needed
This is needed for 800 g
Charcoal/gas/electric grill
  • 1.2 kg apricots, cut into pieces
  • 50 g sugar
  • 1 sprig rosemary
  • 1 non-perforated aluminium grill tray
Sugar syrup
  • 2.5 dl water
  • 120 g sugar
  • 0.5 dl lemon juice
  • 1 dl olive oil
  • 200 g apricots, cut into wedges
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And that's how it's done
And that's how it's done
Charcoal/gas/electric grill
Mix the apricots, sugar and rosemary in the grill tray. With the lid down, grill the apricots over/on a high heat (approx. 250°C) for approx. 25 mins., moving them around every so often with the barbecue tongs. Remove the apricots from the grill, leave to cool. Remove the rosemary, cover and chill 200 g of the apricots, place the rest in a measuring cup.
Sugar syrup
Bring the water and sugar to the boil in a pan. Turn down the heat, reduce to a syrupy consistency for approx. 5 mins., leave to cool.
Add the lemon juice, oil and sugar syrup to the apricots, puree until smooth. Pour the puree into a stainless steel bowl, cover and freeze for approx. 7 hrs., stirring thoroughly 4 times. Puree approx. 1 hr. prior to serving, freeze again. Shape the sorbet into balls, plate up with the reserved apricots and the fresh apricots.

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