Creamy Vanilla Apricot Sorbet with White Chocolate Almond Bark

Madeline insisted on apricots last week at Costco. They looked pretty good, and the price was decent, so I was happy to oblige. She ate two, loved the apricots, and then wanted nothing more to do with them.

I like apricots alright, but I think the flavor is enhanced so much more when the fruit is cooked. In fact, I think it's one of the few, maybe only (?), fruit that I prefer cooked. I surely didn't want waste a couple dozen apricots, and I wasn't up to eating them all myself. I needed to make something with them. There were lots of suggestions for jam, but I didn't have the required lids for the canning jars and I didn't want to head to the store.

I almost made the Apricot Ice Cream from The Perfect Scoop (as suggested by Maria), but I decided I wasn't in the mood for a rich dessert, though I still wanted something creamy. Decisions, decisions! In the end, I adapted a sorbet recipe and made it slightly more creamy by adding a bit of milk. A great lighter summer dessert. Madeline especially loved it!

Creamy Vanilla Apricot Sorbet with White Chocolate Almond Bark
adapted from CookingLight

• 2 c water
• 1 2/3 c sugar
• 1 Tbs vanilla extract
• 1 c milk
• 1 1/2 lb apricots, halved and pitted

Combine water and sugar in a large saucepan, and bring to a boil over medium-high heat, stirring occasionally. Add apricots; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until apricots are tender. Place apricot mixture, milk and vanilla in a blender; process until smooth. Chill.

Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze 2 hours.

White Chocolate Almond Bark

• 6 oz white chocolate
• 1 tsp shortening
• 1/3 c sliced almonds

Melt chocolate and shortening together. Line a baking pan with parchment. Sprinkle almonds on parchment. Pour chocolate over almonds. Refrigerate until solid. Break apart into pieces.