Briefly put the apricots in boiling water, peel, cut in half and core.
Measure out 1 kg and mix with the preserving sugar, puree finely with the magic wand. Cook over medium heat for 10 minutes, stirring constantly. Pour hot into small bottles, put the lid on and upside down.
To use this pulp, stir it a little lean with wine, water or apricot liqueur.
This sauce goes well with crepes, ice cream, chocolate pudding, as under a cake.
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