Monday, June 18, 2012
The Apricot Chronicles, Part 1
I quickly got to work baking (but not without eating plenty of the little apricots just as they are!)...The first thing that came to mind was (of course) ice cream. Fresh apricot ice cream, ahhh! :)
This is the first time that I've blanched fruit...It's actually not that hard, and it makes the skin come off really easily. See this post for how to blanch the apricots.
1 1/2 c. apricots (divided), blanched, peeled, and pitted
2 c. almond milk
1/4 c. agave nectar
1 t. vanilla extract
Freeze until ready to serve. Makes about 1 quart.
Shared on Slightly Indulgent Tuesdays.