This apricot sauce is extremely versatile and goes well with ice cream, yogurt, panna cotta, angel food cake, chiffon cake, sponge, cheese cake, meringues and a lot more.
This sauce is made from dried apricots, so we can enjoy all year round!
Yield: about 2/3 cup
1 cup (5oz) dried apricots
1 1/2 cups water
1/3 cup granulated sugar
1 teaspoon lemon juice
In a saucepan, place the apricots and water and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes with the lid on.
Puree in a food processor until smooth.
Strain through a coarse sieve, and transfer to the saucepan.
Add the sugar and lemon juice, and heat until the sugar dissolves.
Notes:- Loosen the sauce with water if necessary.
- Store in fridge up to a week.