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Desserts, Sauces and Condiments

Apricot purée

Apricot purée
Mel Melcon / Los Angeles Times

My kitchen is definitely the kitchen of a working food professional — but it’s not a kitchen filled with the latest expensive gadgets. There are plenty of gadgets and tools, mind you, but among my most treasured are workhorse items ... Read more

Total time: 40 minutes | Makes about 1 ½ cups purée
  • 1 ¼ pounds ripe apricots, halved, pits removed
  • 2 to 3 tablespoons mild honey, such as clover or sage
  • 2 tablespoons sugar, more to taste
  • 1/8 teaspoon almond extract, more to taste

Step 1In a heavy saucepan, combine the apricots, honey and sugar and bring to a simmer over medium heat, stirring occasionally. Reduce the heat to low, cover and continue to simmer until the apricots have broken down into a thick sauce (timing will vary depending on ripeness of the apricots), 15 to 25 minutes. Stir in the almond extract.

Step 2Transfer the mixture to a food mil fitted with the fine disk and press through to puree, discarding the skins. Serve warm or at room temperature.


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