Apricot Sauce

Submitted by Sydney Mike

"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....."

 

• Ready In: 10mins
• Ingredients: 6
• Yields: 2.5 cups
• Serves: 8

ingredients

• 29.58 ml cornstarch
• 118.29 ml sugar
• 354.88 ml apricot nectar
• 14.79 ml lemon juice
• 3.69 ml almond extract
• 236.59 ml apricot halves, drained, chopped

directions

1. In a sauceman, blend the cornstarch & sugar, then add the nectar.
2. Heat, stirring constantly, until thickened.
3. Remove from the heat & add the rest of the ingredients & mix well.
4. Serve warm or chilled.

Reviews

[JiliBean]

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!

 

[Mommy Diva]

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!!

 

[echo echo]

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!

 

[French Tart]

Easy and very "fruity"! I made a double batch of this and then used it as a base for homemade ice cream. A terrific recipe, which was bursting with flavour. I did make one tiny little change, well an addition really; I added a glug of apricot liqueur to the sauce that just intensified the flavour even more! A keeper for me Syd - thanks!

 

[kiwidutch]

So easy and so yummy! and I am SO DISSAPOINTED that on this dreary dull rainy day that I couldn't capture the deep deep golden orangy yellow colour MUCH better, as it's simply wonderful. Do be aware that the cornflour (cornstarch) and sugar mix will fool you, I think it was really liquid for about 1-2 minutes and then it got thick in 10 seconds and I had to whisk hard to keep it smooth, so keep the heat low and don't be tempted to wander away even for a second :) After I added the chopped apricots I saw a few clear lumps in mine and they were hard to get out so I cheated and used the stick blender to make it better. And Better it was... I like this very much indeed, YUM!!! I am tempted to put in a bit more cornstarch, less juice next time and turn it into a pie filling, I think it would be a hit :) Please see my rating system: 4 stars for a versitile, inexpensive and easy recipe that I will be pleased to keep in my recipe collection. Thanks!