Apricot Sour-Cream Sauce

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Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup dried apricots
  • 1½ cups water
  • 1 cup sugar
  • Pinch of salt
  • ¾ cup sour cream
  • 1 tablespoon cognac (optional)


Place the apricots in a saucepan and add the water. Bring to a boil and simmer until tender. Press the apricots through a food mill. Add the sugar and salt to pulp and stir until dissolved. Cool. Stir in the sour cream and cognac.

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