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A quick roast brings out the natural sugars in peak-season apricots.

Why should salads and veggie dishes get all the garden glory? California pastry chef Lei Shishak uses seasonal fruit in this magnificent book of farm-to-table desserts. From cakes and pastries to ice cream, popsicles and puddings, there’s a recipe for every fruit craving under the sun. This roasted apricot sherbet is the essence of peak summer stone fruit.

Roasting is an easy way to bring out the wonderful flavor of apricot that we all know exists but is sometimes hard to detect when apricots are eaten fresh. This smooth sherbet is highly addictive and soars with the lively flavor of apricot and the creaminess of gelato.

Reprinted with permission from Farm-to-Table Desserts