Apricot Sauce

• 6-8 canned apricot halves
• sugar
• 1 teaspoon cornflour
• ¼

Make apricot purée by forcing canned apricots through a fine sieve, and add sugar to taste. Combine purée with cornflour which you have dissolved in cold water, and stir in the top of a double saucepan until it boils and thickens. Add Grand Marnier and a few drops of red food colouring, and simmer f