Cooked Apricot Purée as a Base for Sauces

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with fewer calories.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla flavoring

Vanilla bean adds a more intense flavor.

Cut apricots in half and remove the seeds, discarding the seeds.

Weigh the apricots and add 1/4 of that weight in sugar.

Begin cooking the apricots and sugar on low heat, stirring occasionally.

Wait for the sugar to melt and the apricots to break down, stirring occasionally.

After a few minutes, when the sugar has melted and started to caramelize, turn the heat down to 5.

Continue to stir and watch to prevent burning.

After about an hour, the apricots should be mostly broken up.

Turn the heat back up to 5 to reduce the mixture, as it may be too watery.

Let it reduce for another 20-30 minutes until it thickens and is not just liquid.

The final product should yield about 250 grams of apricot purée.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary