Apricot Sauce

Makes 375 ml



250g Dried Apricots
1 Cinnamon Stick
125ml ( ½ cup) Huletts White Sugar
5ml (1t) Grated Orange Rind
15ml (1T) Grand Marnier (optional)



  1. Cover apricots with water, bring to the boil with cinnamon stick and simmer until soft.
  2. Remove cinnamon stick and rub apricots through a sieve or purée in a food processor or blender, then add sugar.
  3. Return to saucepan and simmer until sugar has dissolved, adding a little water if sauce is too thick.
  4. Stir in orange rind and Grand Marnier (if desired). Allow to cool before serving.

Serving Suggestions: Serve with vanilla ice cream, fold through whipped cream for a pavlova filling, or serve with tiny meringues sandwiched together.