APRICOT SAUCE I (Recipe)

APRICOT SAUCE I (Recipe)

Stone (pit) 12 apricots and reduce to a pulp in a blender or food processor. Put the pulp in a thick copper saucepan and add 5 dl light syrup. Bring to the boil, skim, and remove the pan from the heat when the sauce coats the back of a spoon. Strain. Flavour with 1-tablespoon Kirsch or brandy.

Apricot sauce, which is served with hot or cold desserts, can be served hot or cold. If served hot, it cam be made smoother by adding a little fresh butter. When stewed apricots (fresh or preserved) are used, the syrup can be used to dilute the sauce.

Mixing 3-tablespoons apricot jam, 1-tablespoon lemon juice, and a few spoonfuls of water can also make an apricot sauce. Heat up, strain, and flavour, as described above.