Apricot sauce

Ingredients for 1 servings:

• 500 g apricot(s) (sugar apricots)
• 500 ml water, cold
• 2 tbsp sugar
• 3 tbsp gelling sugar 3:1
• 1 vanilla pod(s), including the pulp
• 1 tbsp lemon juice, freshly squeezed

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 20 minutes

from fresh sugar apricots

Wash, pit, and quarter the apricots. Bring to a boil with water, add the sugar, and mix well. Add the lemon juice and vanilla seeds, drizzle in the gelling sugar, and simmer for 4 minutes, stirring continuously. Remove the pan from the heat and purée the mixture until very smooth. Transfer the mixture to a suitable container (I use a glass jar with a screw lid), let it cool uncovered, and then cover and refrigerate for at least two hours. The skins of sugar apricots are very delicate, so you don’t need to remove them before cooking. To be on the safe side, you can also strain the finished, still-hot sauce through a sieve. The sauce will keep in the refrigerator for several days if tightly closed. Before serving, I transfer the sauce to a jug. We love this apricot sauce with vanilla and semolina pudding, as well as with ice cream or natural yogurt.