Apricot and Almond Sauce

  • Serves

    makes about 4 cups


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


  • 1 lb. dried apricots, halved, pits reserved
  • 12 cup honey
  • 14 cup fresh lemon juice
  • 14 tsp. almond extract
  • 18 tsp. kosher salt


Step 1

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.

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