This fruity puree is great swirled into ice cream or spooned atop pancakes or toast.
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.