Apricot sauce

Apricot sauce

By
From
Encyclopedia of Food and Cookery
Makes
375 ml

Ingredients

Quantity Ingredient
250g dried apricots
1 cinnamon stick
110g sugar
1 teaspoon orange zest, grated
1 tablespoon grand marnier, (optional)

Method

  1. Soak apricots in water to cover for several hours. Bring to the boil with cinnamon stick and simmer until soft. Remove cinnamon stick.
  2. Rub apricots through a sieve or purée in a food processor or blender, then add sugar. Return to saucepan and cook until sugar has dissolved. A little more water may be added if sauce is too thick. Stir in orange zest and Grand Marnier, if using. Allow to cool before serving.
  3. Serve with vanilla ice cream; fold through whipped cream for a pavlova filling; or serve with tiny meringues sandwiched together with crème chantilly as a dessert.
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