Prep 5 mins
Cook 45 mins
This has been my favorite dessert since childhood and I would polish off half of the whole pot every time mom made it. Use the whole, brown, non-sulfured variety of apricots and not the bright orange California dried apricots that you get at the local grocer's or the taste will vary. The quantity of sugar I have given is approximate. You may adjust according to your taste. Prep. time does not include time for soaking.
- Wash the apricots and soak in water for 5-6 hours or overnight.
- De-seed the apricots, chop and place in a pan along with the liquid and the sugar.
- Cook over medium heat, till sugar dissolves and the mixture becomes pulpy and blended.
- Transfer into a serving dish.
- Serve hot or cold with custard or ice cream.
Was torn between using our own 'California' dried apricots & the other ones, but finally decided to follow the recipe & used the unsulfured fruit, & am so happy that I did, because the flavor really came through & the sauce was just great over some frozen vanilla yogurt! [Tagged, made & reviewed in Healthy Choices tag]