Apricot and Almond Sauce
This fruity purée is great swirled into ice cream or spooned atop pancakes or toast.
Yield: makes about 4 cups
- 1 lb. dried apricots, halved, pits reserved
- 1⁄2 cup honey
- 1⁄4 cup fresh lemon juice
- 1⁄4 tsp. almond extract
- 1⁄8 tsp. kosher salt
- Bring apricots, honey, juice, and 4 cups water to a boil in a 2-qt. saucepan. Reduce heat to medium; cook, stirring occasionally, until apricots are tender and sauce is slightly thickened, 25-30 minutes. Let cool slightly and transfer to a blender along with extract and salt; puree until smooth.