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Help needed with Roasted Apricot Sorbet recipe, please.

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I'm in the middle of making this recipe:
http://www.epicurious.com/recipes/foo...

It doesn't seem to give any directions on the step where the apricots are roasted. Any ideas from more exprienced cooks about what temp I should bake them on? And also do I need to oil/butter the pan or apricots? I've halved the recipe. Thank you!

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  1. There is a roasted apricot sorbet recipe in the Gourmet Cookbook so I'm assuming it is the same one as on the Epicurious site. You roast the fresh apricots at 350 for one hour, which is actually in the Epi instructions as well. You shouldn't need any oil or butter as the fruit will give off a lot of juice as they roast. You wouldn't want the oil or butter in the sorbet either. The fact that you have halved the quantity won't make any difference to the cooking time.

    3 Replies
    1. re: JaneEYB

      Okay somehow I totally missed that part in the instructions. Somehow mine burned at 40 minutes on 350 (I just chose temperature that as a guess). I'll try again, checking them more frequently. Thank you. I didn't think butter or oil would be good either, so skipped that, not sure why it burned.

      1. re: bythebay

        Apricots come in all different shapes, sizes, sugar content, ripeness, water content so thats definitely just a guideline. Keep checking them more frequently like you said and you'll have better results.

        1. re: TeRReT

          Thank you. I think the recipe will be good, so I'll definitely try again and check on it more and earlier.