Another apricot inspired creation! This is ridiculously easy, but quite a versatile sweet sauce. And it used up a few more fruit from the bottomless bowl of apricots on my bench!
Use this as you would berry coulis; pour over yoghurt or ice-cream, eat on porridge or oats, drizzle on desserts or flavour smoothies. You can also use this in cakes and baking. I created a delicious apricot slice by adding this to my crumble slice recipe instead of lemon curd (you can find the recipe here). This sauce has a much lower sugar to fruit ratio than jam so cannot be preserved. Best to make it and eat it within a week. Store in a sealed container in the fridge.
- 500g apricots
- 70g sugar
- 1 tsp vanilla bean paste (optional)
- De-seed and halve the apricots, add to the Tmx bowl with sugar and vanilla.
- Cook at 80 degrees, 5 minutes, speed 4.