Apricot Sauce, Used in Desserts
by Tarla Dalal
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.
Apricot Sauce, Used in Desserts recipe - How to make Apricot Sauce, Used in Desserts
Soaking time: 1 hour Preparation Time: Cooking Time: Total Time:
Makes 1 cup
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.
| Energy | 37 cal |
| Protein | 0.1 g |
| Carbohydrates | 9 g |
| Fiber | 0.3 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 4.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.4 mg |
| Folic Acid | 0.8 mcg |
| Calcium | 9 mg |
| Iron | 0.4 mg |
| Magnesium | 2.6 mg |
| Phosphorus | 5.5 mg |
| Sodium | 0.8 mg |
| Potassium | 91.6 mg |
| Zinc | 0 mg |
very tasty sauce that tastes even better when topped over an icecream...i also tried it with pancakes...truly recommendable!