Prep 10 mins
Cook 0 mins
Here's a simple, easy-to-make sauce that I've had for over 25 years. 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.....
- 2 tablespoons cornstarch
- 1⁄2 cup sugar
- 1 1⁄2 cups apricot nectar
- 1 tablespoon lemon juice
- 3⁄4 teaspoon almond extract
- 1 cup apricot halves, drained, chopped
- In a sauceman, blend the cornstarch & sugar, then add the nectar.
- Heat, stirring constantly, until thickened.
- Remove from the heat & add the rest of the ingredients & mix well.
- Serve warm or chilled.
This is very tasty! I think I would add less almond extract next time. We added this to unsweetened applesauce and boy was it good!
Delicious,easy and pretty!! I whipped this up in a snap and served it still warm on vanilla ice cream. Yummy- DS loved it too. I think I will thicken it a bit more next time(probably a bit of a rush on my part and not enough fruit in the end as I under-estimated the amount I would end up with once I "chopped" my can of apricot halves in the food processor). I am thinking on serving this on a nice angel food or pound cake tomorrow with a fresh creme for company to top off an nice bbq rib dinner. Thanks for a nice recipe Syd!!
I used this on pancakes in place of the more usual blueberry sauce or maple syrup and it was delightful. I love how the almond extract interacts with the very pronounced apricot flavor. And so easy--a keeper!