roasted apricot frozen yogurt

This is less of a recipe, more of a simple suggestion to roast some fruit, stir it with yogurt, and freeze it.  

I make frozen yogurt by simply freezing yogurt, usually with some honey and vanilla, giving it a stir every 45 minutes to an hour over a period of a few hours.  Simple as it is, it’s a task that requires you to be home for a few hours, so it’s a bit limiting in that way. But I suppose such is the life of an ice-cream makerless individual.  And with that base of honey and vanilla, and whatever nuts or fruit or chocolate you add to it, very nice things can still happen. 

Because there is such a small window of time where apricots can be had here, and an even smaller window where those apricots aren’t a bit pasty, powdery, and bland, I usually end up roasting many, many apricots this time of year. In the oven they melt, soften and lose their pastiness, which I definitely don’t mind, but more importantly they turn into an incredibly sour, candy-like version of their old selves, hypnotically flavourful and difficult to keep your hands off. If you can wait for them to cool you could be in for a treat.

roasted apricot frozen yogurt
This recipe is very loose and adaptable.  You can replace the creme fraiche for more yogurt or some sour cream, use much more or less fruit or a different fruit, swap the honey for maple syrup.  If your yogurt is very runny, though, I would strain it in a cheesecloth to get rid of some water. Too much water will give it a rougher, icier texture, more like a snow cone than the smooth, creamy treat you are going for.

15 apricots, halved
4 tablespoons honey
2 cups thick yogurt
1 cup creme fraiche

Preheat over to 175 C/350 F.

Place apricot halves in one layer in a oven safe dish.  Drizzle with a tablespoon honey and toss gently to distribute (somewhat) evenly.  Roast them in the oven for 30-45 minutes, until they start to caramelize.  Remove from oven and allow to cool.  (This can be done ahead of time, and the apricots should keep in the fridge for a few days).

Mix all ingredients together well, setting aside some apricots and stirring them in right at the end if you prefer a chunkier texture.  Transfer yogurt mixture to a container that fits in your freezer, or a few smaller containers so it freezes faster.  I use 2 plastic tupperware containers (see first photo!)

Place container(s) in the freezer.  Every 45 minutes – 1 hour, give yogurt a quick stir, making sure the break up all the icey bits around the edges.  Once the yogurt reaches a texture you like, you’re done!