125 Fresh Apricot Sauce

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Preparation info
  • For

    five

    people
    • Difficulty

      Easy

Appears in

By Michel Guérard

Published 1978

  • About

Sauce coulis d’abricots ‘Sharp and easily made’

Ingredients

Main ingredients

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

Method

  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