Ingredients
5 lb firm-ripe apricots
2 cups sugar
1 cup water
1 tsp Agar Agar
1 1/3 cup dried apricots, cut with scissors into tiny pieces
1/3 cup fresh lemon juice
1/2 tsp almond extract
Preparation
Preheat oven to 350°F.
Roast whole, fresh apricots on a large cookie sheet in the middle of oven until soft, for 1 hour. Cool on the cookie sheet, then pit when cool enough to handle.
While fresh apricots are roasting, bring sugar, water, dried apricots to a boil in a large pot over moderate heat, stirring, until sugar is dissolved. Now add the Agar Agar and stir until it is dissolved. Remove from heat and let stand uncovered until apricots are softened, for 1 hour.
Once the roasted apricots are cool enough to handle, squeeze out the pits and place the whole apricots into a food processor with the blade attachment. Now add in your syrup and dried apricots and purée it with all of the remaining ingredients until very smooth.
This is when you get your hands very, very dirty; fill your sink with hot, soapy water and have a clean spatula on hand before you begin. Scoop 1/3 to 1/2 of this mixture into a Jelly Bag, and over a large bowl, squeeze out all but the solids, which will remain in the bag and be discarded. I have found the jelly bags get too worn out doing this, so I throw out the bag when done. Repeat with the remaining purée; scrape as much pulp off of your hands and into the bowl. Chill purée, covered, until cold, at least 2 hours.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
