Since the cherry plum tree in my backyard is about a week away from 20 gallons of plums being ripe all at once, I reached into my freezer to see what I could use and make space for this season's fresh fruit. One quart size bag of something somewhat orange or gold had a smeared label - I couldn't tell what it said at all. Pumpkin? Persimmon? What? I let it defrost and was delighted to discover - I had 3 cups of delightfully sweet apricot puree in my hands!
Last summer, I picked a pile of amazing apricot's from my friend L's house - the skins are so delicate that I don't even bother to remove them when I make jam. I filled my Breville blender with pitted apricots and froze the puree to use later. The apricots were so sweet that I didn't even add sugar!
Easiest sorbet ever - I reprocessed the defrosted puree in the blender to aerate it a bit, then poured it into 9" x 9" metal baking pan. Put into the freezer. Stir every 20 minutes or so to keep it from sticking to the sides.
Spoon it into bowl when firm enough and eat with great contentment.