“No matter how full I am, I’m always ready to dig into a bowl of icy cool sorbet after dinner.”
David Lebovitz, the Perfect Scoop

Apricot Peach Sorbet Inspiration rules. Sylvie is one of the most talented food bloggers, stylists and photographers I have virtually met, and her blog Gourmande in the Kitchen never ceases to amaze. Those apricots called shouted my name out loud. It must have been more than a coincidence that I carried some rather fetching yet not so sweet apricots home, because I had my answer… Apricot Peach Sorbet.Apricot Peach Sorbet The paintwork has been completed and I if I expected all the stuff to grow feet and saunter back into place, I was dreaming. Torn between apricots, the cocker spaniel, ladders and getting the house into order was a strange dilemma; I had a finger in every pie, but first it had to be the apricots as Sylvies post had me haunted.ApricotsAmbitious me! I only got as far as the fruit being pitted and cooked. Don’t you just love these beautiful babies? They give up the pits so cleanly and willingly, that I look at peaches rather sternly! Wouldn’t it help if they did it with such ease too? No wine on hand, so the simmering happened in sugar + water with a vanilla bean thrown in.Apricot Peach Sorbet Just a matter of minutes and we had gorgeous apricots in syrup. Cooled and chilled they tasted sublime, but lack of time saw them in the fridge for 2 more days. WORK WORK WORK! The dog had to be bathed as she was ‘smothered‘ in paint, her feet, her ears all ‘painted‘ in dust as she was constantly in and out of everything. She is NAUGHTY at one year but absolutely charming … and now scrubbed clean!Coco, the cocker spanielThe teens just don’t seem to lift a finger these days. Between Castle, Desperate Housewives, Junior MasterChef Australia, MasterChef Australia, more TV, sleeping, eating, going out, all in no particular order, they do NOTHING! Well almost nothing … other than whizzing smoothies and stir fries in the kitchen {read dirty D I S H E S}; also wanting to make Shannon Bennett’s involved Peach Melba…sigh!Apricot Peach Sorbet … which meant that instead of making the mascarpone I intended to serve the fruit over, I was relegated to more clearing and cleaning. The fruit eventually landed up in the freezer, syrup and all, followed rather hastily with some peaches that I had bought too. Some good would come out of it I thought …Apricot Peach Sorbet … and it did! Nothing better to beat the incessant summer heat with a fruity, delightful cold sorbet. I loved the colours, the tangy sweetness that flooded the mouth, the beautiful texture … the ever so slight hint of bitter almond. Beautiful!

#lovestonefruitApricot Peach Sorbet

Sorbets are quite similar to granitas, both are dairy free and egg free {unlike ice creams which have custard base}. They are both made from blended fruit, fruit juice or maybe a simple sugar syrup. The difference lies in the way the two are made. Sorbets are made by ice cream machines and churned to give a soft, airy, ice cream like smooth texture, whereas granitas are hand made. Granitas are grainier in texture, coarser, full of ice crystals … and both are a wonderful end to a meal.

[print_this]Recipe: Apricot Peach Sorbet
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Summary: Tart, sweet, refreshing, healthy and easy, this apricot peach sorbet is a wonderful end to a meal. Just right for summer! Inspired by Gourmande in the Kitchen

Prep Time: 15 minutes
Total Time: 20 minutes {plus cooling/chilling time}

  • Apricots in syrup
  • 12 apricots, halved, stoned
  • 1/4 cup honey
  • 1/4 cup sugar
  • 1/2 cup water
  • 1/2 vanilla bean
  • Juice of 1 lime
  • 600g peaches, halved, stoned, frozen
  • 50g sugar


  1. Apricots in syrup
  2. Simmer honey, sugar, water and vanilla bean in a non reactive pan until the sugar has melted. Slide the apricots in and simmer gently for 4-5 minutes, until they are just tender.
  3. Take off heat, add a squeeze of lime, cool and then chill. Discard vanilla bean and freeze with liquid for Thermomix recipe.
  4. Making the sorbet {TM recipe}
  5. Place apricots frozen with syrup {cut up into chunks}, frozen peaches and sugar in bowl of TM, and process on speed 8 going up to 10 for 1-2 minutes, until smooth. Taste and adjust sugar if required.
  6. Pipe into serving glasses and serve immediately, or freeze.
  7. Note: If using ice cream machine, puree the cooled apricots in syrup with the peaches and sugar, and proceed according the manufacturer instructions.


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24h offer. up to 80% off. Great Discounts at The book Depository

“You see things and you say ‘Why?’ But I dream things that never were and I say ‘Why not?’”
George Bernard Shaw

Apricot & Plum Cobbler It’s July with the Secret Recipe Club and the inspiration behind this great idea continues. This month I was assigned to secretly invade Kims blog @ Everyday Mom. Kim has a delicious blog and for an everyday Mom {read 24 X 7} like me, it was an instant connect.Apricot & Plum CobblerI loved reading her posts, seeing how she involves her sweet kids in the kitchen, looking into her CSA box, seeing how she uses what turns up including these beautiful garlic scapes. That was what I intended to make for the SRC, but my next visit to Kims threw me right off course!Apricot & Plum Cobbler

Apricot & Plum Cobbler What did I see here? A blueberry cobbler? The passionate fruit baker in me was completely inspired and a cobbler it was going to be. No blueberries here in India, so a quick stock check brought up apricots and plums; on a whim I decided to throw in some frozen strawberries too.Apricot & Plum Cobbler I cut back on the cream in the topping as I had less than half a carton on hand, and I added some almonds to up the ‘healthy’ factor… the cobbled bit was basically a happy result of whatever I had in the larder. My frequent impulsive dashes to the bazaar are now limited thanks to this pooch!CocoShe’s a full time job and is more full of beans than I could ever imagine. A plum rolled out of my bag in the kitchen and it caught her naughty little eye in a flash. There was a mad dash to the garden …Coco Plum… where she had a plum party! Off she was, tossing it, attacking it, licking it…and then making a meal out of it! This is where the rest of my time goes these days; behind the lens as she is too cute not to click!!Apricot & Plum Cobbler You might need a wait a little longer for the recipe, inspired completely by Kim, as I committed a guest post to my dear talented friend Sukaina @ Sips & Spoonfuls for the 18th of July, not realising that it was the SRC posting date.

The Secret Recipe Club, the brainchild of Amanda of Amanda’s Cookin’. The idea behind the club – Each month you are “assigned” a participating food blogger to make a recipe from. It’s a secret, so don’t tell them you are making something from their blog! Click on the link if you want to join the fun!!

So here I am killing 2 birds with one stone, or make it 3 maybe? Sukaina has eyed my pots, pan and knives for long, and invited me to do a guest post for her. I couldn’t help but create a post for her around my favorite vintage pans.Apricot & Plum CobblerCoincidentally, she is hosting the Monthly Mingle this month and her theme is Stone Fruit {my favourite} so the recipe is an entry for the Meeta’s brainchild as well. You will need to catch the recipe there, and I have to say it’s well worth it. One so you get to discover her beautiful blog, and secondly of course because this cobbler turned out to be delicious in every way!Apricot & Plum CobblerFood blogging, food cultures, cusines and food props have made life so much more interesting. Sukaina is food writer and photographer living in Dubai, creates magic with her camera. She longs to come over and join me in food prop shopping, much like Shulie @ Food Wanderings and of course my twin sistah Jamie @ Lifes A Feast. Apricot & Plum CobblerPlease do head across to Sips & Spoonfuls to get a taste of this good cobbler indeed, full of all the goodness and deliciousness that stone fruit offers, the juices that oozed over absolutely delightful. The sweet tartness of the fruit, the nuttiness of the almond meal in the topping enticing the palette … all good stuff! As the lad said, “This is REALLY good Mama; can I have more?Scrape, scrape scrape … the teen just helped herself to seconds! Find it HERE!

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” There’s nothing more exciting to cook than discovering a new ingredient or finding an interesting new way to use an old favourite.”
Fine Cooking In Season

Peach, Plum & Apricot Streusel CrumbleMy love affair with fruit in baking and fruit based desserts continues unabated, often bordering obsession. Got back rejuvenated from the vacation, exhausted too, to find an absolutely delicious looking book waiting for me in the mailbox. This finger licking good Peach, Plum & Apricot Streusel Crumble was just waiting to be baked!! Fine Cooking in Season: Your Guide to Choosing and Preparing the Season’s Best from the Fine Cooking Magazine. The cover had the most beautiful picture of juicy plums, blueberries etc. A quick peek within and outstanding photographs by Mathew Benson had me sold!Peach, Plum & Apricot Streusel CrumbleThe cover drew me to the book and at 2am I was leafing through it oblivious to the tired aching muscles etc. An almost 24hour flight from Sydney via Hong Kong forgotten, the tired kids suddenly unimportant as they fell into bed in a dazed stupor, suitcases all over the place … the book had me mesmerised!

Fine Cooking in Season is like having an expert and friend guide you from the farmer’s market to your kitchen, helping you make the most of the delicious bounty available throughout the year. Focusing on produce at its peak is not only flavorful and inspiring, but also a natural way to get a variety of healthy food into your life.”–Ellie Krieger, host of Healthy Appetite on the Food Network and author of The Food You Crave.

Peach, Plum & Apricot Streusel CrumblePeach, Plum & Apricot Streusel CrumbleIncluded in the package is a DVD with the Fine Cooking Magazine archive from 1994-2010;  for me a virtual treasure. Thank you Taunton Press {I think they sent it as I have no clue who mailed the book to me; it’s been signed by 3 good folk too…gracias} for a book I will always treasure, one thats found pride of place on my shelf. I love it!
Peach, Plum & Apricot Streusel CrumbleThis was going to be a nice distraction indeed from the monotony of post vacation chores. Unpacking suitcases, putting stuff away, not wanting to touch jackets in this hot weather, cooking to keep the troops happy, dusting the cobwebs off {2 weeks away in the summer and the spiders seem to have a party!}. A quick trip to the local bazaar and yay … all senses awakened, stone fruit were practically tumbling off shelves.Peach, Plum & Apricot Streusel CrumbleI made this stone fruit crumble using 2 recipes. For the filling I used the Peach or Nectarine Cobbler recipe, and since the diva was on a diet and I couldn’t ‘pie’ the fruit, I decided to use the topping from a Ginger Streusel Pie recipe {with a few healthy changes like using 1/2 oats 1/2 flour instead of only flour, slightly reduced butter etc} … this was a celebration of stone fruit!Peach, Plum & Apricot Streusel CrumbleI do love this season. The colours, the flavours, the charm of stone fruit … always like a dream. The crumble was addictive and difficult to keep away from, “sweetly tart and full of soul” … if you know what I mean. Add to it a nutty walnut streusel topping, crisp and delicious and you know this was meant to be.  The trusted Thermomix delivered the streusel in one quick whiz.Peach, Plum & Apricot Streusel CrumbleMr PAB was served his portion with a handsome drizzle of low fat unsweetened cream … and it was nirvana I hear. The lad got a small drizzle too. The teen & me looked at the cream longingly but voluntarily stayed away … there is a post vacation diet which holds ominous significance. 2 thin slivers were demolished by the teen and pre teen last night, with the lad hurriedly polishing off the last crumbs and asking if I could make some again, soon maybe? Peach, Plum & Apricot Streusel CrumbleThis is a book I certainly enjoyed for its pictures, its fresh ideas, and for its recipes contributed by some fine culinary gurus which include some of my favourites – Alice Medrich, Abby Dodge, Suvir Saran, Raghavan Iyer, Amanda Hesser among a host of other celebrated contributors.Cookbooks for reviewThe next book for review on my list is this one by award winning journalist Stephen Fried. The book is interestingly titledAppetite For America“; Fred Harvey and the Business of Civilizing the Wild West – One Meal at a Time. It’s a first ever biography of this visionary entrepreneur considered to be the founding father of the American hospitality industry and gastronomic culture. {I’m halfway through this fascinating journey … which ends in some delicious recipes. More on that in a later post}

[print_this]Recipe: Peach, Plum & Apricot Streusel Crumble
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Summary:I do love this season. The colours, the flavours, the charm of stone fruit … always like a dream. The crumble was addictive and difficult to keep away from. Sweetly tart and full of soul, add to it a nutty walnut streusel topping, and its crisp and delicious!
Recipe adapted from 2 recipes from Fine Cooking In Season {pgs 134 & 200}

Prep Time: 15 minutes
Total Time: 40 minutes

  • 4 large peaches, pitted and chopped
  • 6 apricots, pitted and chopped
  • 4 plums, pitted and chopped
  • Juice of 1 small lime
  • 1/2 cup vanilla sugar {or brown sugar}
  • 1 tbsp cornstarch
  • pinch of salt
  • 1/2 tsp almond extract {or pure vanilla extract}
  • 1 portion walnut streusel topping {recipe follows}


  1. Preheat oven to 200C.
  2. Toss all the ingredients in a large bowl immediately after chopping the fruit.
  3. Adjust sugar if fruit is too tart.
  4. Turn into a 9″ pie dish {or 6-8 individual baking dishes} and level out.
  5. Top with streusel, pressing gently to ensure the entire fruit is covered.
  6. Bake for 35-45 minutes until the juices are bubbling over and the topping is light golden brown.

Streusel Topping Ingredients:

  • 1/2 cup plain flour
  • 1/2 cup rolled oats
  • 1/2 cup walnuts, chopped fine
  • 3/4 cup light brown sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, chilled, diced {I used frozen}


  1. Place the flour, oats, walnuts and salt in the bowl of food processor and whiz briefly on low speed to mix.
  2. Add chilled butter and whiz in short pulses until you get a breadcrumb like mix. Reserve {This freezes well too}
  3. Thermomix instructions – Place all ingredients, including walnut halves in TM bowl, and process for 7 seconds, speed 5 until walnuts chopped fine. Add frozen, diced  butter and process for 7-10 seconds, speed 6 until you get a breadcrumb like mix.


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