Prep 5 mins
Cook 25 mins
A creamy apricot sauce that can be served with many Near Eastern savory dishes. Goes particularly well with poultry.
- In a saucepan, simmer the apricots in a small amount of water (enough to barely cover.).
- Add the lemon juice.
- Cook until soft, and crush them with a fork.
- Continue to simmer until it becomes a soft puree.
- Stir in the heavy cream and cook for another 2 minutes, stirring constantly.
- Serve hot or cold.
I tried making this recipe but it didn't turn out. I think that if the directions included how much water to simmer the apricots in & for how long it may have worked better.