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1
Preheat oven to 375u00b0F
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2
Spread cashews on a cookie sheet and toast in oven for 2-4 minutes
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3
Grind cashews together with 1 and 1/4 cup of sugar in food processor till fine
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4
For the frozen dessert:
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5
Beat egg whites till foamy
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6
Add a half cup of sugar; beat till stiff
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7
In another bowl, whip the cream
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8
Add salt and bourbon (or vanilla) and about 1/3 cup of the cashew mixture
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9
Mix well
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10
Fold in egg whites
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11
If using dried apricots, simmer the apricots in half the white wine till soft
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12
If using fresh apricots, add to the cream/egg white mixture
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13
Butter a standard loaf pan or a metal ring mold
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14
Coat the bottom and sides of the loaf pan/ring mold with about 2 tablespoons of the cashew/suger mixture
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15
Pour the cream/nut/egg white mixture into the loaf pan/ring mold
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16
Cover tightly with foil
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17
Freeze till firm (at least two hours, depending on your freezer)
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18
For the sauce:
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19
Place the remaining cashew/sugar mixture, the remaining wine, the brown (or turbinado) sugar, the raisins, the lemon peel and the nutmeg in a saucepan
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20
Bring to a boil and cook over medium high heat for about 15 minutes, stirring frequently
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21
Remove from heat
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22
Whisk the egg yolks and then slowly temper in some of the cashew sauce
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23
Now carefully (you don't want the egg yolks to solidify) mix the egg yolks into the sauce
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24
Replace over medium high heat
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25
When the mixture begins to bubble, stir for 1 to 2 minutes and then remove from heat
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26
Cool, stirring occasionally
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27
Note:The sauce should be like a thin custard; if too thick, add a little lemon juice and/or tepid water
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28
Unmold the frozen dessert
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29
Pool sauce on dessert plates; lay slices of the frozen creme on top of the sauce
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30
Garnish, if desired, with additional apricot slices and fresh mint
