Apricot Sauce

Apricot sauce is often used for steamed or baked puddings.


makes 1/2 pint (300 ml)
4 level tablespoons apricot jam
juice and rind of half lemon
1 1/2 level teaspoons arrowroot
2 tbsp (25 g) caster sugar (superfine granulated)


1. Pare the rind from the lemon, leaving behind the white pith. Squeeze out the juice. Blend the arrowroot with 1/4 pint water in a small pan, and stir in the jam. Cook over low heat until the jam has melted, then stir in the lemon rind and juice.

2. Bring the sauce to the boil and cook for 2 minutes, stirring continuously. Strain the sauce through a sieve, return it to the pan and re-heat; sweeten to taste.

3. Serve the sauce hot with steamed or baked puddings. It may also be served cold with ice cream, in which case reduce the arrowroot to 1 level teaspoon.

another apricot sauce recipe

This fruity sauce may be served hot or cold, with set custards, sponge puddings, pancakes or ice cream. It also makes an unusual, lively accompaniment to plain apple pie.

Makes About 375 ml (13 fl oz)

225 g (8 oz) fresh apricots
25 - 50 g (1 - 2 oz) soft light brown sugar
15 ml (1 tbsp) lemon juice
10 ml (2 tsp) maraschino or apricot brandy (optional)
5 ml (1 tsp) arrowroot

1. Stone the apricots, reserving the stones.

2. Put the fruit into a saucepan with 125 ml (4 fl oz) water.

3. Cover the pan and simmer the fruit until softened.

4. Rub through a sieve, or puree in a blender or food processor.

5. Crack the reserved apricot stones and remove the kernels.

6. Cover the kernels with boiling water and leave for 2 minutes. Drain the kernels, and when cool enough to handle, skin them. Add to the apricots with sugar to taste and stir in the lemon juice with the liqueur, if used. Reheat the sauce.

7. In a cup, mix the arrowroot with 15 ml (1 tbsp) water. Add to the sauce and bring to the boil, stirring until the sauce thickens.

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