Apricot Granita with Double Cream

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Apricot Granita with Double Cream

From Stonesoup

Apricots are one of those things that when they are good, they are very very good but when they are bad — blah. I still remember my first ripe apricot picked from my Pop’s lovingly tended tree, an experience that has left me with very high standards when it comes to this little stonefruit. Unless you can get your hands on some full flavoured apricots, I’d probably recommend giving them a miss and substituting in peaches, nectarines or even blood plums.

Serves 4
500g ripe apricots, halved & destoned
1/2C sugar
1/2C water
1/2C orange juice
double cream or creme fraiche, to serve

1. Combine water and sugar in a saucepan and stir over a medium heat until sugar has dissolved. Add apricots and bring to a simmer for about 5mins. Remove from the heat and allow to cool.

2. Puree in a food processor or with a stick blender or mash with a fork if you’re really packing light – a few fruit chunks will add to the texture. Stir through orange juice and place in a large container in the freezer.

3. Freeze for 2 hours then remove and stir with a fork to combine the outer, more frozen, bits with the softer middle. Return to the freezer for a few more hours or until just frozen.

4. To serve, scoop granita into rough ice shavings and divide between 4 cups or pretty glasses. Pass cream separately.

Note: If the granita is frozen solid, it may help to let it stand in the refrigerator for 15 mins or so to soften before attempting to scoop out.