Apricot Caramel Sauce

1. 1

   In a dry heavy saucepan (about 3-quart capacity) cook sugar over moderate heat, stirring with a fork until melted and then swirling pan, until sugar is a golden caramel.

2. 2

   Remove pan from heat and carefully add 3 cups water down side of pan (it will bubble up and steam).

3. 3

   Return pan to heat and simmer, stirring, until caramel is dissolved.

4. 4

   Add apricots and simmer, covered, until soft, about 10 minutes.

5. 5

   Cool mixture 10 minutes and in a blender puree with remaining 1 cup water and vanilla until very smooth.

6. 6

   Sauce may be made 3 days ahead and chilled, covered.

7. 7

   Reheat sauce to warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.