Apricot Sauce, Used in Desserts

by Tarla Dalal

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Easy to make, beautiful to behold and absolutely tasty, the Apricot Sauce has all the attributes you would desire in a dessert topping! Above all, it has a really tanatalising aroma, which is sure to draw everybody’s attention. The use of lemon juice seems to accentuate the aroma further, while also giving the sauce a refreshing tang.

This Apricot Sauce adds a lovely touch to desserts like mousses , puddings and pies It takes less than ten minutes to cook, blend and strain this sauce. You just need to remember to soak the dried apricots an hour earlier.

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Apricot Sauce, Used in Desserts recipe - How to make Apricot Sauce, Used in Desserts

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Soaking time: 1 hour Preparation Time: 2 mins Cooking Time: 5 mins Total Time: 671 hours 7 minutes 1Makes 1 cup (14 tbsp )
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Ingredients

1 cup dried apricots (kummani / jardalu)
1/4 cup sugar
1 tsp lemon juice

Method

Wash the apricots, add enough hot water and apricots in a deep bowl and soak for 1 hour. Drain.
Deseed and roughly chop them.
Combine the apricots, sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes.
Cool completely and blend in a mixer till smooth.
Strain the mixture using a strainer.
Add the lemon juice and mix well. Use as required.