125 Fresh Apricot Sauce

Main ingredients

• 30 ‘ears’ or halves of ripe fresh apricots, or apricots preserved without sugar
• 250 ml (scant ½

1. Put the apricots, water, caster sugar and vanilla-pod in a medium saucepan and bring to the boil.
2. Allow to simmer gently, uncovered, for twenty-five minutes. The mixture will reduce by about one-third, giving a moist, thickish purée. Stir frequently as it cooks to prevent the apricots from sticking.
3. Take out the vanilla-pod, put the mixture in the liq