~ * Apricot GELATO !! ~

Serves: 4.

2 oz dried apricots

1 tablespoon brandy

1/4 pint cream

strip of lemon peel (rind/zest)

2 egg yolks

3 tablespoons icing sugar

COVER apricots with boiling water and allow to stand for 1 hour. PLACE in a saucepan and cook gently until soft. Cool.

POUR off excess liquid and puree apricots.

STIR in brandy.

HEAT cream with lemon strip (long piece of peeled rind/zest) and icing sugar.

POUR over lightly beaten egg yolks and cook in a double-boiler until thickened. Cool, strain and blend with apricot puree.

FREEZE in refrigerator trays covered with aluminium foil until firm, stirring gelato lightly two (2) or three (3) times during freezing!

BON APETIT