Apricot Sauce


Preparation info

  • Difficulty


  • Makes about

    750 ml

Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

I serve this over Greek yoghurt and it would be ideal on pancakes or ice cream. I also like it chilled as a summer drink, topped up with ice-cold sparkling water (two thirds sauce, one third water) in tall glasses. I don’t like my sauces overly sweet, but you can add more sugar if your apricots seem a little sour, and if you prefer the sauce a little thicker, then simmer for a few moments more with the lid off. This makes quite a bit, so, when you have an abundance of apricots, make this and freeze some for an emergency future sauce.


  • 100 g( oz) sugar
  • a few drops of vanilla extract
  • 1 kg(2 lb4 oz /about 15) ripe apricots, halved, stones removed


Put the sugar and vanilla in a large saucepan with 375 ml(13 fl oz/ cups) of water. Bring to the boil, stirring until the sugar dissolves. Simmer for a few minutes and then add the apricots. Cover the pan and simmer over low heat for about 10 minutes until the apricots start to lose their shape. Purée until totally smooth and then chill, depending on how you’re serving it. Serve over vanilla ice cream, or with pancakes or crumpets.