Apricot gelato with honey

Apricots My first years in Rome, I would go to the local market in Testaccio and come home with something I had absolutely no idea what was. That happened frequently. How to prepare this? “Olio! Aglio! Acqua!” The stallholders would say, and I would experiment. One day I bought lovely yellow fruits, like fuzzy plums. An English friend enlightened me. Apricots! How exotic! Being Norwegian, I had never seen them before. Since then, I have learned to recognize and appreciate fresh apricots. Poached in prosecco, in cakes and tarts, or as here: a simple gelato. I am bringing this to Fiesta Friday 24, with compliments and thanks to the four hosts this week.   image Apricot gelato with honey
200 grammes semi-skimmed milk
450 grammes pitted apricots, puréed (about ten, depending on size)
50 grammes sugar
50 grammes honey

No need to peel the apricots. Wash, pit and roughly chop the apricots, then puré them. Add milk, sugar and honey, and mix well. Pour mixture into your gelato maker, and let it churn until the gelato has thickened and frozen. I have a Kitchenaid icecream attachment, one of those bowls you first freeze. Ideally your kitchen would not be 30C this day, but we do the best we can…. Eventually the mixture was almost frozen, so we spooned some into wine glasses and froze the rest. That’s it! Enjoy!

If you do not have an ice cream contraption, spoon the mixture into a plastic container and pop it in the fridge, stirring a few times over the next couple hours while it freezes. 

image Clover honey, bought last year while on holidays in San Marco Castellabate.


Notes: I really fancied gelato, but with a hot Rome kitchen I could not face roasting or cooking the apricots, or going out for cream/ricotta/mascarpone. So this is adapted from Gluttony Loves Company Homemade Apricot Gelato, which looked great. I decreased the sugar overall and added honey: Chop, blend, freeze. Hey presto! Great apricot flavour. 

Apricot gelato with honey

Now I am going to sample some more Fiesta Friday deliciousness. What a wonderful spread!

26 thoughts on “Apricot gelato with honey

  1. I have seen apricots everywhere, but I never dared to try them. Are they similar with peaches? This apricot gelato looks good. Thank for sharing. I am sure people of FF will love this. 🙂

    1. Thanks! As Daniel says in his comment, apricots are related to peaches. Slightly different flavour, and often more firm. The apricots he mentions drying on rooftops sounds amazing!

  2. I don’t really like fruit much, but apricots are nice. In the same genus of the rose family as peaches, apricots, plums and cherries, but yes, more like a small, firm peach. They grow a lot in the Hindu Kush valleys of northern Pakistan, especially Hunza – I went there years ago, and all the rooftops were covered with flat baskets of halved apricots drying in the sun.

    Would this recipe work without a gelato/ice cream-maker? Could you just stir it a few times (okay, several times) while it was freezing?

    1. Thanks so much. Yes, it should work without an icecream maker, maybe add a spash of vodka so it does not freeze rock hard. I often do not have room to freeze the bowl, and just bung icecream in a box to freeze, stirring through a few times to avoid massive ice crystals.

  3. Hello – co-host here!!! I love apricots and have started making compotes with them to have with yoghurt and granola in the morning. Yesterday we had them in a smoothie with mango…Have you seen the blog called Rachel Eats? She lives in Testaccio with her Italian husband and their son – she is on WP so have a look for her blog – it is amazing and she is in the middle of writing a book too. Thanks for bringing this gorgeous sounding gelato to the party – it will go a long way to cooling things down!!

    1. Greetings to the honoured host! Apricot compote sounds wonderful. Yes, Rachel Eats is a delightful blog to read, I have met her and Daniel (of the apricot expertise in the previous comment) knows her well. I love her stories of food and life in Testaccio, and the recipes and writing are just amazing. Really looking forward to her book.

    1. Thank you! I am making it again tomorrow with visiting nieces, who are seeing their first fresh apricots. They are experiencing Rome and proper gelato for the first time, which is great fun.

  4. Simply delicious. Love apricots – raw, cooked, dried, and of course pureed. Can’t wait for the season here to start, which shouldn’t be long now. Thanks for bringing these to Fiesta Friday.

    1. So glad you liked it. Yes, it is wonderful when the apricot season starts, there are so many options for them! Thanks for co-hosting FF24, it is a great source of inspiration. Your dolmas look so delicious!

  5. Oh this apricot gelato looks so refreshing and delicious! It seems like a simple recipe too! Love that you used honey too. So definitely a healthy and wonderful dessert! Love the picture from your window? overlooking a neighbouring building…. it reminds me of Mumbai where I grew up! 🙂 thanks so much for bringing this awesome dessert to Fiesta Friday! 🙂

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