BBQ
RECIPES
PISTACHIO
ICE CREAM WITH APRICOT SAUCE
4
eggs, separated
1
tea spoon vanilla
1
cup icing sugar
125
g (4 oz.) pistachio nuts
1
cup cream
Remove
shells from nuts, cover the nuts with boiling water, stand 2 minutes then
drain.
Rub
skins from nuts and chop nuts roughly.
Beat
egg-yolks lightly.
Beat
egg-whites until firm peaks form, gradually beat in sifted icing sugar.
Fold
in egg-yolks and then whipped cream.
Stir
in the vanilla and nuts.
Pour
into freezer tray and freeze until set, stirring occasionally.
Serve
with Apricot Sauce.
APRICOT
SAUCE
125
g (4 oz.) dried apricots
1/2
cup water, extra
1
cup boiling water
3
tablespoons sugar
2
teaspoons corn flour
2
teaspoons rum
Add
the boiling water to apricots and stand 1 hour.
Put
apricots with liquid over medium heat.
Bring
to boil, reduce heat and simmer covered for 15 minutes or until tender.
Remove
from heat, cool a little then pour apricots and liquid into blender and blend
until smooth.
Push
apricot puree through sieve.
Combine
in a saucepan the apricot puree, sugar, corn flour blended with extra water
and rum.
Stir
over medium heat until sauce boils and thickens then reduce heat and simmer
uncovered for 1 minute.
Serve
hot or cold
Serves
4 to 6
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