Bo Friberg

Apricot Sauce

Preparation info
  • Approximately

    4 cups

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • 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 3 cups (720 ml) water and the sugar. Bring to a boil, then cook over medium heat until the fruit is soft. This will take app