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Medium
Published 1861
Stone the apricots and stew them till soft in the water. When soft rub them through a hair or nylon sieve. Meanwhile crack the stones, scald and skin the kernels: Add sugar, lemon juice, liqueur (if used) and kernels to the sauce. Reheat the sauce, stirring in the arrowroot blended with a little cold water. Bring to the boil and serve the sauce.
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