5 ounces dried apricots, quartered
¾ cup white wine, dry or sweet
2/3 cup granulated sugar
2 cups half-and-half
A few drops of lemon juice
½ cup shelled pistachio nuts, coarsely chopped
1. In a small saucepan, warm the apricot pieces in the wine. Simmer for 5 minutes, cover, remove from the heat, and let stand for 1 hour.
2. Puree the apricot and wine mixture with the sugar, half-and-half, and lemon juice in a blender until smooth.
3. Chill the mixture in the refrigerator for at least 8 hours, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped pistachio nuts.