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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
One of my favorite ways to add interest is by using fruit in the form of chutneys, salsas, and jams. The fruity notes help balance out sweet and savory dishes alike, while adding pops of unexpected flavor. Making condiments from scratch with fresh fruit, however, can be a hassle, and sometimes a quicker fix is needed.
Enter our Apricot-Honey Sauce, which comes together in a snap and relies on pantry-friendly ingredients. Dried apricots are key here; they pack plenty of fruit flavor and have a plump, velvety texture when they’re rehydrated.
After the apricots are chopped and briefly simmered with water and salt, they’re mashed slightly, which yields a silky, spoonable texture. Honey and lemon juice are stirred in to boost the apricots’ natural floral, sweet-tart flavors.
Serves 6 to 8
Time: 15 minutes, plus 30 minutes cooling
- ¾ cup (4½ ounces) dried apricots, chopped fine
- ¾ cup water
- Pinch table salt
- ¾ cup honey
- 1½ tablespoons lemon juice
1. Bring apricots, water, and salt to simmer in small saucepan over low heat. Cook, stirring occasionally, until fruit is plump and tender, 6 to 8 minutes. Using potato masher, mash apricots until mixture is mostly smooth but some larger pieces remain intact.
2. Off heat, stir in honey and lemon juice. Transfer to bowl and let cool completely before serving, about 30 minutes. (Sauce can be refrigerated for up to 2 days).
The result is a flavor-packed condiment that adds easy elegance to desserts. We like to serve it with our Semifreddo with Crushed Amaretti Cookies, spooned atop each frozen, mousse-like slice. It’s equally delicious glazed over a layer of cake or dolloped on cookies.