Apricot Sauce. Buy Groceries at Amazon & Save. The apricot sauce on the side was well worth it and the extra can be used for ice cream. I made this for dessert for our Christmas dinner and everybody raved.
I made apricot paste, apricot leather and dried apricot pieces for fruitcake. I usually use canned, unpeeled apricot halves. My family finds it great tasting, warm or chilled over ice cream, sherbert, pound cake, waffles, pancakes, or. You can cook Apricot Sauce using 5 ingredients and 2 steps. Here is how you cook that.
Ingredients of Apricot Sauce
- You need 100 g of Dry Apricots.
- It’s 1/4 cup of Caster Sugar.
- You need 1/4 cup of Water.
- You need 1 tablespoon of Lemon Juice.
- It’s 1-2 teaspoons of Grand Marnier OR Cointreau *optional.
This is a wonderful, golden sauce, served over meringues in Portugal. Actually, it is good over almost anything. Another treasure from Jean Anderson's "Food of Portugal" Most of the time is totally passive–soaking time for the fruit. Your daily value may be higher or lower depending on your calorie needs.
Apricot Sauce instructions
- Place Dried Apricots in a saucepan, cover with water and simmer for 15 to 20 minutes or until Apricots are soft. Discard the water..
- Add Caster Sugar, Water, Lemon Juice and liqueur. Blend until smooth..
Kris Wells of Hereford, Arizona dresses up pork tenderloin with a sweet apricot sauce mildly seasoned with ginger. It makes an impressive entree, yet leaves plenty of extra pork for meals later in the week. "The sauce is also good on baked ham," Kris adds. Succulent pieces of chicken breast, tender-crisp peppers, fragrant onions, mild jalapeños and juicy chunks of pineapple stir-fried in a fruity, tangy, sweet and slightly spicy apricot sauce. Served on a bed of fluffy white or brown rice and garnished with crunchy cashews and fresh herbs, this dish is saucy and super flavorful! Place fruit, onions and salt in saucepan and simmer until juice runs from fruit.