Apricot Caramel Sauce Recipe

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add in apricots and simmer, covered, till soft, about 10 min.

5. 5

   Cold mix 10 min and in a blender puree with remaining 1 c. water and vanilla till very smooth.

6. 6

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

7. 7

   Reheat sauce to hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.