I have some not-very-sweet apricots that I was going to use to make David Lebovitz's Fresh Apricot Ice Cream (The Perfect Scoop). He has you cook them on top of the stove in water and then add the sugar. I was wondering about cutting them, tossing them with sugar and then roasting them in the oven to give them a little more flavor. Does anyone have thoughts and/or advice on that?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.