Roasted apricot sorbet - WIP 1

To make the puree:

1. Preheat your oven to 190C.
2. Wash, halve, and pit the fresh apricots. Weigh the halved fruit.
3. Place the apricot halves cut-side up in a baking dish or roasting pan. 4. Weigh out table sugar equal to 10 percent of the raw fruit weight (for example, 50g sugar for 500g fruit) and sprinkle it evenly over the apricots.
4. Roast in the oven for 20 to 25 minutes until the fruit is soft and the sugar has melted and lightly browned.
5. Remove from the oven and allow to cool slightly.
6. Transfer the roasted apricots along with all the caramelized pan juices into a food processor.
7. Blend until completely smooth.
8. Weigh the final puree. If your total yield differs significantly from 80-75 percent of the starting combined weight (fruit + sugar), adjust the recipe accordingly to account for higher or lower evaporation. (for example 500g fruit and 50g sugar should become around 420g puree).