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Serve Apricot Sauce over Bread and Butter Pudding or over vanilla ice cream.

2 cups apricot jam
1 cup water
2 Tbsp sugar
3 Tbsp brandy (optional)

• Combine the jam, water and sugar in a saucepan.
• Cook over low heat for 10 minutes, stirring occasionally.
• Force the mixture through a fine sieve.
• Stir in the brandy.
• Let cool and serve. [it will thicken]

1 comment:

  1. Ah. Just wanted to add that you can also soak dried apricots over night, then bring them to a boil. Add and dissolve sugar (if you like sugar at all). Then blend the whole thing and add brandy at the end. It will be mushy, almost like a puree and not like this image, but the taste will be very rich and delicious! I sometimes add orange or orange juice too. Also good with roast chicken.




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