Apricot Purée

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.