Redcurrant sorbet with baked apricots
- August 2010
- Serves 4–6
- Takes 15 minutes to make, 40 minutes to cook, plus freezing
This pud uses a large amount of redcurrants, rewarding you with an intensely fruity sorbet. Soft, baked apricots complement the tangy red fruit beautifully, in a colourful summery dessert.
- Dairy-free recipes
- 0.1g fat (no saturated)
- 2.2g protein
- 52.3g carbs (53.3g sugar)
- 600g redcurrants
- 175g caster sugar
- 16 small ripe apricots, halved and stoned
- 3 tbsp sweet dessert wine
- 3 tbsp soft brown sugar
- A few sprigs of lemon thyme, leaves picked, plus extra to serve
- 2 tbsp demerara sugar
- Put the redcurrants in a saucepan with a splash of water. Place over a low heat and cook for 10 minutes until the redcurrants start to break down.
- Whizz the currants in a blender, then push through a sieve into a bowl to make about 300ml purée. Discard the skins. In a clean saucepan, heat the caster sugar with 200ml water over a low heat until dissolved. Increase the heat and simmer for 4-5 minutes to make a sugar syrup.
- Mix the syrup with the purée, check the sweetness and allow to cool. Churn in an ice-cream maker until starting to thicken, then spoon into a plastic tub and freeze. If you don’t have an ice-cream maker, pour the sorbet mixture into a plastic container, freeze for 2 hours, fork through to break up the crystals, then freeze again. Repeat the process twice more.
- Preheat the oven to 180°C/fan160°C/gas 4. Place the apricots cut-side up in an ovenproof dish, drizzle with the wine and sprinkle with the soft brown sugar and lemon thyme. Roast for 15 minutes, then sprinkle with the demerara sugar and cook for 10 minutes more. Allow to cool a little and serve with the redcurrant sorbet, scattered with extra lemon thyme leaves.
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