May 02, 2012

Apricot Sauce

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!

Apricot Sauce
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.

- Loosen the sauce with water if necessary.
- Store in fridge up to a week.

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