Wash and pit the apricots.

Put the apricots in a saucepan with the sugar, water, and glucose.

Bring to a medium heat and cook, covered, for 15 to 20 minutes.

Keep an eye on the compote, stirring it from time to time to prevent stuck to the bottom.

The apricots should be very soft. If they have absorbed all the water but are not yet cooked, add a little more water.

Finely blend the apricot compote.

Pour into a large dish and let cool in the fridge.

Once the compote is very cold, put it in the freezer for 2 hours.

After 2 hours, blend it in a blender. The mixture should be smooth and creamy.

Pour back into the dish and return to the freezer.

Repeat this step twice, leaving it in the freezer for 2 hours each time.

In the last step, pour into an airtight container and return to the freezer until the next day.

Take the apricot sorbet out of the freezer about 15 minutes before serving. This will make it easier to scoop into nice balls or quenelles once it has slightly softened.

Serve it in small bowls, and for an extra indulgent touch, add a few almond tuiles or rolled wafer cookies.

Fresh, light, and intensely fruity, this sorbet has such a smooth texture you might even mistake it for ice cream.