MAISON DE KENNEDY

Apricot Sauce

🤍🤍🤍🤍🤍 (0/5) Tested by Cass — 15 min · Serves 6

Ingredients

• Base Sauce
• 1 cup Apricot Halves — canned or fresh
• 2–3 T Sugar
• 1–2 T Lemon Juice
• 1/4 cup Water
• 1 t Vanilla (optional)
• Gelatin Option
• 1–1½ t Powdered Gelatin
• 1 T Cold Water — for blooming

Method

1. Simmer: Simmer apricots, sugar, lemon, and water until soft (8–10 minutes).
2. Blend: Blend until smooth.
3. Chill: Until ready to use.
4. Bloom gelatin: Sprinkle over cold water, let bloom 5 minutes.
5. Warm purée: Gently warm (don't boil).
6. Combine: Whisk in bloomed gelatin.
7. Mold: Pour into silicone half-sphere molds.
8. Set: Chill until firm (2–3 hours).

Notes

• Uses: Use as sauce for pavlova, cheesecake, or ice cream.
• Gelatin spheres: Perfect for cheeseboards.
• Sweetness: Adjust sugar based on apricot sweetness.

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