This dish is from the Northern Provence region. The north of Provence is a place of great beauty, where you find hills dotted with vineyards, olive trees, almond trees and trees producing a variety of stone fruits.
- 1 kg (about 2 lb) apricots
- ½ cup caster sugar
- 125 ml (½ cup) orange juice
- ½ vanilla pod, cut open
- 1 lemon, juiced
- ½ cup whipped cream
- ½ cup extra caster sugar
- 3 drops red wine vinegar
- 1 cup almonds
- ½ cup extra whipped cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Wash the apricots and remove the stones. Place the fruit in a pan with three-quarters of the caster sugar, the orange and vanilla pod. Cover and simmer until the apricots are soft. Discard the vanilla pod, then blend the apricots and liquid to a very fine purée. Strain and allow to cool.
Add the lemon juice to the purée and fold in the whipped cream. Transfer the preparation to an ice-cream maker and churn until done. Transfer to a mould, cover with plastic film and place in the freezer.
In a pan, place 2 tablespoons water, ½ cup extra caster sugar and the vinegar. Bring to the boil and cook until lightly caramelised. Add the almonds and stir with a wooden spatula for 1-2 minutes until the almonds are well coated with dark caramel.
Lightly oil a square of baking paper. Place the caramelised almonds on top and leave to cool. Cut the cooled almonds into small pieces.
Unmould the ice-cream. Serve it with the almond pieces and decorate with extra whipped cream.
Photography by Benito Martin
Styling by Jerrie-Joy Redman-Lloyd