Talk about a simple sauce. If you have a few minutes and an immersion blender, you’ll be set to go.
3 apricots (or for low amine, use peaches)
1/2 C water
ascorbic acid to taste
- Wash and remove pits, and chop into small pieces.
- Cook apricots in water for five minutes or until soft.
- Pour into high-walled bowl and use immersion blender to puree.
- Serve over ice cream, desserts, or use with meat dishes, like my Zesty Cod dish.