Apricot Sauce
Ingredients
Directions
Make the sauce
Dilute the apricot jam with water in a saucepan.
Bring the mixture to a boil and strain it through a sieve.
Return the strained sauce to the heat and thicken it with cornflour.
Serve
Serve hot or cold.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Apricot jam
- Provides the main fruit flavour and sweetness, and the body of the sauce.
- Cornflour
- Thickens the strained sauce as its starch swells with heat.
The step that matters
Thickening the strained sauce with cornflour. Cornflour must be heated until the starch swells and thickens the liquid. Adding it to a sauce that is not simmering can leave it lumpy or thin, and overheating can cause it to thin again.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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