Apricot Sauce, Used in Desserts
by Tarla Dalal
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Added to 19 cookbooks
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Easy to make, beautiful to behold and absolutely tasty, the Apricot Sauce has all the attributes you would desire in a dessert topping! Above all, it has a really tanatalising aroma, which is sure to draw everybody’s attention. The use of lemon juice seems to accentuate the aroma further, while also giving the sauce a refreshing tang.
This Apricot Sauce adds a lovely touch to desserts like mousses , puddings and pies It takes less than ten minutes to cook, blend and strain this sauce. You just need to remember to soak the dried apricots an hour earlier.
- Wash the apricots, add enough hot water and apricots in a deep bowl and soak for 1 hour. Drain.
- Deseed and roughly chop them.
- Combine the apricots, sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes.
- Cool completely and blend in a mixer till smooth.
- Strain the mixture using a strainer.
- Add the lemon juice and mix well. Use as required.
Nutrient values per cup
|Vitamin A||62.6 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0 mg|
|Vitamin B3||2.5 mg|
|Vitamin C||6.1 mg|
|Folic Acid||0 mcg|
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