Recipe by *Nabiha*
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.
Top Review by Sydney Mike
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]
Directions See How It's Made
- 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.