Advertisement
4360 Sauce à l’Abricot
Apricot Sauce
Preparation info
- Difficulty
Easy
Appears in
Published 1903
Method
Pass some very ripe apricots or well drained stewed apricots through a fine sieve; thin out this purée with syrup made to 28° on the saccharometer. Bring to the boil skimming carefully, then remove from the stove when it coats the back of the spoon; flavour to taste with <
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe