Apricot Sauce

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.

• Ready In: 3 hrs 45 mins
• Yields: 3 cups

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Remove from heat and discard the cinnamon sticks and the lemon peel.
4. 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.
5. 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.
6. Cool to room temperature before serving (and try to resist constant tasting).