Apricotsauce Recipes

Steps:

• In a sauceman, blend the cornstarch & sugar, then add the nectar.
• Heat, stirring constantly, until thickened.
• Remove from the heat & add the rest of the ingredients & mix well.
• Serve warm or chilled.

Steps:

• Place the apricots in a heavy saucepan with the water, the cinnamon sticks and the lemon zest, cover, and let stand at room temperature for three hours.
• Set over medium heat, bring to a simmer, reduce heat and simmer gently, covered for 35 to 40 minutes until the apricots are very soft.
• Remove from heat and discard the cinnamon sticks and the lemon peel.
• Using an immersion blender (or, if you prefer a blender or food processor, but the stick blender is so much easier), puree the apricots and the cooking liguid.
• Add the lemon juice, sugar and butter to the apricot mixture in the saucepan and return to low heat, simmering the mixture uncovered, stirring occasionally, for about ten minutes.
• Cool to room temperature before serving (and try to resist constant tasting).

Steps:

• Melt the butter in a sauce pan. Add the jam and allow it to melt into the butter. Add the amaretto and blend in. Let simmer for 5 minutes.

Steps:

• Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 30-35 minutes or until a thermometer reads 160°. Meanwhile, in a saucepan, combine the remaining ingredients. Cook and stir until heated through., Slice the pork; serve 1-1/2 pounds with the apricot sauce. Refrigerate or freeze remaining pork for another use.

Steps:

• Combine water, vinegar, jalapenos, garlic, paprika, and salt in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat.
• Transfer mixture to a blender and add apricot preserves; puree until smooth.
• Allow pepper mixture to cool; pour into a glass jar with a lid. Store in the refrigerator.

Steps:

• Put the apricot puree and water in a small saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer gently, stirring often with a heatproof rubber scraper, until reduced by half. Don't let this scorch.
• Cover with plastic wrap and chill for at least 2 hours before serving.

Steps:

• Combine 2 cups water, sugar and dried apricots in heavy medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until apricots are tender, about 25 minutes. Remove from heat. Cool 15 minutes. Transfer apricot mixture to blender and puree, adding more water by tablespoonfuls if needed to form smooth sauce. Add vanilla extract and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)