Bo Friberg

Apricot Sauce

Preparation info
  • Yield: approximately

    4 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 2 pounds 8 ounces (1 kg 135 g) pitted fresh aprico

Method

  1. Cut the apricots into quarters. Place in a saucepan with the first measurement of water and the sugar. Bring to a boil, then cook over medium heat until the fruit is soft. This will take approximately 10 minutes, depending on the ripeness of the fruit.
  2. Strain the mixture, forcing as much of the fruit as possible through the strainer with the back of a spoon or