Apricot Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. apricots, fresh or canned
  • ¼ pt. water or syrup from can
  • 1–2


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.

See also