Tart Apricot Sauce
Serve over ice cream, lemon sorbet, or cake
  • CourseDessert
  • CuisineGluten-free, Vegan, Vegetarian
Ingredients
  • 8oz apricots, dried
  • 1 1/2cups water
  • 2Tbsp fresh lemon juice
  • 1inch piece of vanilla bean
  • 2Tbsp white sugar
Instructions
  1. Combine apricots, water, vanilla bean, and sugar in a heavy one-quart saucepan. Bring to a boil, then reduce to a simmer, and cook, covered, for about 15 minutes.
  2. Drain apricots, reserving the liquid; discard vanilla bean. Scrape mixture into blender or food processor. Add lemon juice and purée until smooth. Add remaining liquid to thin it to your taste.
If cooking in a microwave
  1. Combine apricots, water, vanilla bean, and sugar in a 4-cup measure. Cover tightly with microwave plastic wrap. Cook for 7 minutes in a 650- to 700-watt oven or a shorter time in a more powerful one. Remove from oven and prick plastic to release steam. Follow steps from above step two.
Recipe Notes

Adapted from Barbara Kafka’s Microwave Gourmet  (1989)

 

Tart Apricot Sauce
Print Recipe
Serve over ice cream, lemon sorbet, or cake
  • CourseDessert
  • CuisineGluten-free, Vegan, Vegetarian
Ingredients
  • 8 oz apricots, dried
  • 1 1/2 cups water
  • 2 Tbsp fresh lemon juice
  • 1 inch piece of vanilla bean
  • 2 Tbsp white sugar
Servings:
Units:
Instructions
  1. Combine apricots, water, vanilla bean, and sugar in a heavy one-quart saucepan. Bring to a boil, then reduce to a simmer, and cook, covered, for about 15 minutes.
  2. Drain apricots, reserving the liquid; discard vanilla bean. Scrape mixture into blender or food processor. Add lemon juice and purée until smooth. Add remaining liquid to thin it to your taste.
If cooking in a microwave
  1. Combine apricots, water, vanilla bean, and sugar in a 4-cup measure. Cover tightly with microwave plastic wrap. Cook for 7 minutes in a 650- to 700-watt oven or a shorter time in a more powerful one. Remove from oven and prick plastic to release steam. Follow steps from above step two.
Recipe Notes

Adapted from Barbara Kafka’s Microwave Gourmet  (1989)

 

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