Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
Makes 1 quart and serves 6
2 pounds ripe apricotsSugarIce cold bottle of Spanish Cava
Halve the apricots and keep 2 of the pits. Using a hammer, crack the pits. Discard the hard shell and reserve the inside kernel. Place the apricots and the kernels in a saucepan and add 1/2 cup water. Bring to a boil, reduce to low and simmer, stirring occasionally, until the fruit is tender and starting to fall apart, about 10 minutes.
Remove from the heat and discard the kernels. Transfer to the bowl of a food processor or blender and process until completely smooth. While the apricots are still how, measure the mixture. For each 4 cups of puree, measure 1 cup sugar. Stir the sugar into the apricot mixture until the sugar is completely dissolved. Cover with plastic and place in the refrigerator until cool.
Freeze the sorbet according to your particular ice cream machine
To serve, scoop the sorbet into serving dishes. At the table pour a little cava over the top.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!