Categories: Frozen Dessert- Ice Cream- Sherbert- gelato
Ingredients
- 1 (30 oz.) can apricot halves
- 2 envelopes unflavored gelatin
- 2 (8 oz.) cartons plain yogurt
- 2 Tbsp. sugar
- 2 Tbsp. dark rum
- 2 Tbsp. honey
- Fruit sauce (recipe follows)
- Toasted slivered almonds
- fruit sauce
- 1 cup dried apricots
- 1/4 cup water
- 1 (8 1/4 oz.) can crushed pineapple, undrained
- 1/2 cup sugar
Directions
- Drain apricots, reserving liquid. Soften gelatin in 1/3 cup of reserved liquid to a boil. Add gelatin to boiling liquid; stir until completely dissolved. Cool.
- Place apricots in container of food processor or electric blender; process until smooth. Add yogurt, sugar, rum, and honey; process until thoroughly blended. Combine gelatin mixture and apricot mixture; stir well. Pour into a 9-inch square pan; freeze. Beat mixture with electric mixer two or three times during freezing process. Let stand at room temperature 10 minutes bef. To serve, spoon into serving bowls and top with fruit sauce; sprinkle with almonds.
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makes about 61/2 cups
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Fruit Sauce:
- Combine apricots and water in a small saucepan. Cover and cook over low heat, stirring frequently, until fruit becomes soft (about 30 minutes); add sugar; bring mixture to a boil, stirring until sugar dissolves. Chill.
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makes 2 cups