100 g (3 1/2 oz) ready-to-eat dried apricots
250 ml (9 fl oz) water
2 tbsp freshly squeezed lemon juice
2 tbsp freshly squeezed orange juice
7 tbsp passion fruit pulp, sieved to remove the seeds
for the sesame snaps (makes 16 snaps)
1 tbsp sesame seeds
1 tbsp liquid glucose
3 tbsp caster suga
2 tbsp plain flour
1. To make the sorbet, put the apricots into a saucepan with the water and bring to the boil. Reduce the heat and simmer for 10 - 15 minutes, or until the apricots are soft. Remove from the heat.
2. Using a hand-held electric blender or a food processor, puree the apricots with the water, then blend in the lemon juice, orange juice and 3 tbsp) of the passion fruit pulp.
3. Add 2 tbsp of the passion fruit pulp, mix well, then transfer to a large, freezer-proof container and freeze for 20 minutes.
4. Beat the sorbet to break down the ice crystals, then return to the freezer. Freeze for a further 2 hours 10 minutes, or until fully frozen, beating every 20 minutes to give a smooth texture to the finished sorbet.
5. To make the sesame snaps, preheat the oven to 180°C/350°F/Gas Mark 4.
6. Heat a small saucepan over a high heat, add the sesame seeds and cook, tossing the pan, until golden brown. Remove from the heat, add the glucose, sugar and flour and mix with a metal spoon to form a sticky paste. Remove from the pan and leave to cool slightly.
7. Roll the paste into a sausage shape and cut into 16 equal-sized pieces.
8. With wet hands, roll each piece into a small round ball (add a little room temperature water if the paste is too dry), then lightly press out onto a sheet of silicone and bake
in the oven for 6 minutes until golden brown. Remove from the oven. Using a palette knife, remove from the silicone and leave to cool on a wire rack, then transfer to an airtight container.
9. Using an ice cream scoop, scoop the sorbet into glasses, spoon the remaining passion fruit pulp over the top and serve with 2 sesame snaps per serving.