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Desserts - Other Lee Bailey's CA Country Cooking


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Servings: Makes 1-1/2 pints

This goes with the ALMOND TART with APRICOT ICE CREAM recipe. Or, make it by itself.

12 ripe medium apricots
1-1/2 c. milk
1/2 c. heavy cream
1/2 c. sugar

Peel and pit the apricots. The easiest way is to bring a pot of water to a boil. Cut an X in bottom of each apricot--just through the skin and not too deep. Place half the apricots in the boiling water and when water returns to a boil, leave them in for 1 minute or until skins begin to peel back from the Xs. Remove apricots and place in cold water. Skins should come off easily. Repeat with remaining apricots.

Puree apricots in a blender. Mix in milk, cream, and sugar. Freeze in an ice cream maker according to manufacturer's directions.

Serve the Almond Tart with Apricot Ice Cream with a Late Harvest Sauvignon Blanc. If you're making the ice cream only, skip it, or maybe coffee.

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