Fruit Slinger

It might be hot today. It hasn't been all summer. It hasn't been gelato weather.

Peachpricots do not exist. Yet. That I know of. Though I would be happy to be wrong.

Apriums exist. Pluots do, too, of course.

(In an aprium, the apricot predominates in a cross between a plum and an apricot. In a pluot, the plum predominates. And I should have warned you that this parenthetical would include actual information, so that you could skip it if you wanted to experience the blog as the unadulterated stream of peculiar rants and indolent navel-gazing that is usually is. Although, actually, I'm about to post a recipe. So if that's the case, you'd be better off just holding out for the next post.)

You have to make your own peachpricots.

This recipe is adapted from David Lebovitz's The Perfect Scoop.

1 pound fruit, mostly apricots with a peach or two

1/2 cup water

1/2 cup sugar

3/4 cup heavy cream

1/4 cup whole milk

1 drop almond extract

A few drops of freshly squeezed lemon juice

Slice the apricots in half and remove the pits. Peel and slice the peach. In a saucepan, combine the fruit and water. Cook over medium heat about five minutes, until the fruit is tender. Stir in the sugar and let the mixture cool.

When it has cooled, puree in a blender or food processor. Add the cream, milk, almond extract and lemon juice.

Chill the mixture thoroughly and then freeze it in your ice cream maker. 

You do have an ice cream maker, right? Because, having come this far, it would be a hell of a time to discover that you did not have one. (Until I can afford a Pacojet, I use this Cuisinart.)

In a dry pan, toast some slivered almonds over medium-low heat until they just start to take on color.

Sprinkle the peachpricot gelato with toasted almonds and serve. 

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I want to take a moment to thank Michael Morowitz, editor-in-chief of The Local Beet, for making a contribution toward this blog's Kickstarter project. The Local Beet bills itself as being "dedicated to a practical approach to local eating." Take a minute to click through to the site, where you will find articles, blogs, farmers market guides and more. 

Thanks, Michael.