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.....
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.....
- Carbohydrate 9.97155781312409 g
- Cholesterol 0 mg
- Fat 0.118655000000214 g
- Fiber 0.682687511053611 g
- Protein 0.451839375011361 g
- Saturated Fat 0.00818437500003859 g
- Serving Size 1 1 Serving (78g)
- Sodium 3489.96060377588 mg
- Sugar 9.28887030207048 g
- Trans Fat 0.036264875 g
- Calories 41 calories
Step-by-step
- In a sauceman, blend the cornstarch & sugar, then add the nectar.
- Heat, stirring constantly, until thickened.
- Remove from the heat & add the rest of the ingredients & mix well.
- Serve warm or chilled
Avoiding the Scorch and Raw Starch Traps
Working within a ten-minute preparation window leaves no room for careless heat management when combining apricot nectar, sugar, and cornstarch. Many cooks ruin this preparation by dumping dry starch straight into hot liquid, creating stubborn lumps that refuse to dissolve no matter how vigorously the whisk moves. Whisking the dry cornstarch and sugar together thoroughly before introducing any liquid separates the starch granules so they hydrate evenly. Maintaining a medium-low heat while stirring constantly prevents the sugars from burning against the bottom of the saucepan before the starches reach their gelatinization threshold. Boiling the mixture too aggressively can break down the starch polymers, resulting in a thin, watery liquid instead of a proper coating consistency.
Judging Consistency and Balancing Flavors
Determining doneness without a thermometer requires watching the physical behavior of the liquid as it transforms over the heat source. When the mixture coats the back of a spoon and leaves a clean, distinct path when a finger is drawn through it, the starches have fully cooked and thickened the nectar. Removing the pan from the heat source immediately before stirring in the lemon juice and almond extract preserves the volatile aromatic compounds that high heat would otherwise destroy. Adding the chopped canned apricot halves off the heat maintains their structural integrity rather than letting them dissolve into mush. Storing the finished preparation in an airtight glass container in the refrigerator for up to five days allows the flavors to meld completely before serving over pound cake or ice cream.
