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

Ingredients:

1 cup (5oz) dried apricots

1 1/2 cups water

1/3 cup granulated sugar

1 teaspoon lemon juice

Directions:

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.