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