Sunshine Apricot Sauce

recipe
Apricots are at their peak right now, and we love them in this fresh, sweet-tart sauce. Depending on the sweetness of your apricots, you may need to use more or less sugar.

Yield:

Makes about 1 cup; 8 servings

Recipe from

Recipe Time

Total: 10 Minutes

Nutritional Information

Calories 31
Caloriesfromfat 3 %
Protein 0.4 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 7.8 g
Fiber 0.4 g
Sodium 0.3 mg
Cholesterol 0.0 mg

Ingredients

3 tablespoons sugar, plus more to taste
1/2 pound apricots, pitted and cut into chunks
1 tablespoon fresh lemon juice

Preparation

1. In a small saucepan over medium-low heat, bring sugar, 1/2 cup water, and the apricots to a simmer. Cover and cook until apricots are completely tender, about 4 minutes.

2. Carefully transfer apricot mixture and lemon juice to a food processor and pulse until sauce is blended but still slightly chunky. Taste and add more sugar if you like. Transfer to a serving bowl. Serve warm or chilled.

Make ahead: Up to 1 week; keep chilled.

Note: Nutritional analysis is per 2-tbsp. serving.

Note:

June 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note