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1
Drain apricot syrup into a 1 1/2- to 2-qt pan.
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2
Add in dry apricots.
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3
Grate peel and ream juice from lemon.
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4
Add in peel and juice to pan.
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5
Bring mix to a boil.
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6
Cover and simmer till fruit is plumped, about 10 min.
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7
If you like, reserve 6 of the nicest-looking dry apricot halves for garnish.
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8
Combine remaining cooked fruit with syrup and the canned fruit in a blender or possibly a food processor; smoothly puree.
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9
Pour mix into an automatic ice cream maker and freeze till dasher is hard to turn, about 15 min.
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10
(Or possibly pour into a 9- by 13-inch metal pan and freeze till hard, about 2 1/2 hrs.
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11
Break into chunks and whirl in food processor till smooth.
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12
Serve at once, or possibly cover and return to freezer till ready to serve, up to 2 weeks.)
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13
Scoop apricot sorbet into dishes and top with reserved cooked apricots.
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14
This recipe yields about 4 c., 6 servings.
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15
Comments: If using a frzn-cylinder ice cream maker, first refrigeratepuree quickly by setting pan in ice water and stirring often till cool, 5 - 10 min.
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16
For additional embellishment, top servings with a little grated semisweet chocolate.
