Apricot Sauce

• ½ pound dried apricots
• Sugar of your choice
• 2 tablespoons kirsch, rum

Soak the apricots in water to cover overnight at room temperature. Discard the soaking water, rinse the apricots, and drip dry in a colander. Place in a sauteuse and cover with enough cold water to just cover the fruit. Bring to a boil, then turn down to a simmer and cook until the fruit is tender. Drain and reserve the cooking water. Puree the apricots in a blender, then strain through a conic