Apricot Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g apricot (s) (suar apricots)
- 500 ml water, cold
- 2 tablespoon sugar
- 3 tablespoon preserving sugar : 1
- 1 vanilla pod, which the pulp
- 1 tablespoon lemon juice, freshly squeezed
Print Recipe
Pin Recipe Instructions
- Wash, core and quarter the apricots. Then bring to the boil with water, add the sugar and stir well. Add the lemon juice and the vanilla pulp, pour in the preserving sugar and simmer for a good 4 minutes while continuing to stir.
- Take the pot off the stove and puree the mixture very finely with a hand blender.
- Put the mixture in a suitable container (I use a glass with a screw cap), let it cool open and then cover it in the refrigerator for at least two hours.
- The skin of the sugar apricots is very tender, so it doesn`t need to be removed before cooking. To be on the safe side, the finished sauce, which is still hot, can also be passed through a sieve.
- The sauce will keep tightly closed in the refrigerator for a few days. Before serving, I pour the sauce into a jug.
- We love this apricot sauce with vanilla and semolina pudding as well as with ice cream or natural yogurt.
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