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Apricot Topping



10 fresh apricots or dry apricots

100 grams sugar

4 tbsp milk or cream


Deseed the apricots and boil them in little amount of water and blend them into a smooth puree. Take a sauce pan and add the apricot puree and milk or cream to it and cook on low heat for 3 minutes , Now add the sugar (ideally it should be the same amount as the apricot puree, for instance if it is 1 cup of puree it should be 1 cup of sugar). Let it cook on a low heat turning it occasionally. When it reaches syrupy consistency mix continuously for 5 more minutes and take it off heat. It should not reach jam consistency.

Pour it immediately into a glass bottle placing the bottle on a wooden surface , that ensures the bottle does not break due to the heat. Cool it and refrigerate. It can used as topping for ice creams or puddings and custards.

Dry apricots should be soaked in water for 6 hours and liquidised. They don't need to be boiled. 


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                                              Last modified: October 17, 2003