Apricot sauce

Apricot sauce

By
From
100 Best Cakes and Desserts
Makes
450 ml
Photographer
Mark Roper

Use perfectly ripe apricots to make this tangy sauce. Serve it with ice cream or a slice of sponge cake or other plain cake.

Ingredients

Quantity Ingredient
6 ripe apricots, halved and stoned
1/2 lemon, juiced
2 oranges, juiced
1/2 vanilla pod, split lengthwise
2 tablespoons sugar

Method

  1. Combine all of the ingredients in a saucepan. Bring to a simmer and cook for 10 minutes or until the apricots are soft.
  2. Discard the vanilla pod. Using tongs, remove as much of the apricot skin as you can. In a food processor, blend the mixture to a purée. Set aside to cool, then refrigerate until required.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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