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Apricot Sauce

Type: Fruit
Courses: Dessert
Serves: 4 people
Cooking Time: 30 minutes

Recipe Ingredients

4 oz 113gApricots - dried
2 teaspoons 10mlCornstarch
3/4 cup 177mlApple juice
  Ginger; ground - to taste
1/2 cup 118mlOrange juice
  Cinnamon; ground - to taste
1/4 cup 59mlHoney
1 tablespoon 15mlSweet vermouth
2 tablespoons 30mlWater

Recipe Instructions

Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain. Reserve the cooking liquid. Chop the cooked apricots and set aside.

In a 2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger and cinnamon. Heat, stirring constantly, until thickened slightly. Remove the pan from the heat and add the apricots, their cooking liquid and vermouth. Serve hot or well chilled.

Emeril Lagasse


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