Categories: Fruit Desserts
Ingredients
- 1 pkg. (6 oz.) dried apricots (about 1 1/4 cups)
- Water
- 1/2 tsp. grated lemon peel
- 3/4 cup sugar
- Dash of salt
- 3 egg whites, at room temperature
- 1 cup heavy cream
Directions
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In small saucepan simmer apricots with water to cover 20 to 25 minutes or until tender. Drain, reserving liquid, if necessary, add more water to make 1 cup. Press apricots through sieve or puree in blender. Add peel, cover and chill.
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In medium heat to 230 degrees (thread stage) on candy thermometer or until syrup spins a thread when dropped from spoon.
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In large bowl beat egg whites until stiff. Beating constantly, very slowly pour hot syrup over egg whites; continue beating until mixture is cool.
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In medium bowl beat cream until stiff. Gently fold in pureed apricots. Fold mixture by thirds into egg-white mixture. turn into 9 × 5 × 3 inch loaf pan lined with waxed paper; freeze until firm. Unmold onto serving dish; remove waxed paper; slice to serve.
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makes 9 slices