Apricot Sauce

Here's a simple, easy-to-make sauce that I've had for over 25 years. I usually use canned, unpeeled apricot halves. My family finds it great tasting, warm or chilled over ice cream, sherbert, pound cake, waffles, pancakes, or.....

• Ready In: 10 mins
• Serves: 8
• Yields: 2 1/2 cups

Ingredients

• 2  tablespoons cornstarch
• 1⁄2 cup sugar
• 1 1⁄2 cups  apricot nectar
• 1  tablespoon lemon juice
• 3⁄4 teaspoon  almond extract
• 1  cup  apricot halves, drained, chopped

Directions

1. In a sauceman, blend the cornstarch & sugar, then add the nectar.
2. Heat, stirring constantly, until thickened.
3. Remove from the heat & add the rest of the ingredients & mix well.
4. Serve warm or chilled.