Apricot Sauce

• 2 cups (one 1-pound can) apricots
• 2 tablespoons

Drain the apricots, reserving one-half cup of the syrup. Mash the fruit and place in a saucepan with the reserved syrup and the sugar. Cook over low heat, stirring, until the sugar is dissolved. Simmer for five minutes. Remove from the heat and stir in the Cointreau.