Prep 15 mins
Cook 3 hrs 30 mins
This is a wonderful, golden sauce, served over meringues in Portugal. Actually, it is good over almost anything. Another treasure from Jean Anderson's "Food of Portugal" Most of the time is totally passive--soaking time for the fruit.
- 1⁄2 lb dried apricot
- 3 1⁄2 cups cold water
- 1 cinnamon stick, broken in several pieces
- 1 large lemon, zest of
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 1 tablespoon unsalted butter
- Place the apricots in a heavy saucepan with the water, the cinnamon sticks and the lemon zest, cover, and let stand at room temperature for three hours.
- Set over medium heat, bring to a simmer, reduce heat and simmer gently, covered for 35 to 40 minutes until the apricots are very soft.
- Remove from heat and discard the cinnamon sticks and the lemon peel.
- Using an immersion blender (or, if you prefer a blender or food processor, but the stick blender is so much easier), puree the apricots and the cooking liguid.
- Add the lemon juice, sugar and butter to the apricot mixture in the saucepan and return to low heat, simmering the mixture uncovered, stirring occasionally, for about ten minutes.
- Cool to room temperature before serving (and try to resist constant tasting).
Indeed, delicious on meringues! I did grate the lemon zest on my microplane before I read the directions and realized that I probably should have peeled off large pieces that could be removed. The lots of lemon and cinnamon notes are nice. It was tempting just to eat it as a soup. :-)