Apricots in Caramel Cognac Sauce

1. 1

   Cook sugar in a dry 12-inch heavy skillet over moderate heat, undisturbed, until it begins to melt.

2. 2

   Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 8 to 10 minutes.

3. 3

   Carefully add water, then add Cognac and lemon juice (caramel will harden and steam vigorously) and cook over moderately low heat, stirring, until caramel is dissolved.

4. 4

   Stir in apricots and simmer, stirring occasionally, until apricots are tender but still hold their shape, about 10 minutes.

5. 5

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.