Apricot-Pistachio Ice Cream - cooking recipe

Ingredients

5 ounces dried apricots
3/4 cup white wine
1/2 cup pistachio nut, shelled
2/3 cup sugar
2 cups half-and-half
1 teaspoon lemon juice

Preparation

Quarter the apricots, then warm them with the wine in a small saucepan.
Simmer five minutes, then cover, remove from the heat and let stand for one hour.
Coarsely chop the pistachios.
Puree the apricots, wine, sugar, half and half, and lemon juice in a blender.
Chill thoroughly in the refrigerator -- this will take at least 3 hours -- then freeze in your ice cream maker according to the manufacturer's instructions.
Add the psitachio nuts in the last five minutes of churning.