Apricot Coulis

Ingredients

8oz Dried Apricots
1oz Caster Sugar

Method

Put the apricots into a saucepan, cover with plenty of water and leave to soak overnight.

Next day, add the sugar and more water if necessary, so that the apricots are well covered. Bring to the boil and let them simmer, uncovered, for about an hour, or until nearly all the water has gone and the apricots are very tender and bathed in a glossy syrup.

Cool, then liquidize thoroughly with some water to make a smooth puree. Add more water to thin the puree to a pouring consistency – like double cream or even a bit thinner. Pour into suitable containers for freezing – old cream or yogurt cartons with a snap on plastic lid are ideal, label and freese. To use, simply thaw, then gently heat if required.