Apricot Purée

Preparation info
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By Sat Bains

Published 2012

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For the Apricot Purée

  • 200 ml water
  • 50 ml white wine vinegar
  • 125


Bring the water, vinegar and sugar up to the boil. Pour over the apricots and leave to hydrate for 1 hour. Transfer to a blender and blend until smooth. Season with a little salt if necessary. Pass through a chinoise and store in an airtight container in the fridge until needed.