Name: Apricot-Honey Sauce
Total time: 45 min
Ingredients: ¾ cup (4½ ounces) dried apricots , chopped fine; ¾ cup water; Pinch table salt; ¼ cup honey; 1½ tablespoons lemon juice

Why This Recipe Works

Bright, plump apricots are enhanced with sweet, tangy flavors in this sauce that comes together in a flash. We rehydrated versatile and flavorful dried apricots by briefly simmering them in water with a dash of salt to complement the sweetness. Then we slightly mashed the apricots for a texture between jam and chutney: silky-smooth fruit with some tender chunks intact. We then mixed the apricots with honey, which added a floral note, and lemon juice, which brought freshness back into the fruit. The result is a versatile sauce that is both balanced and bright and can be stored for a variety of uses.

Before You Begin

We like to serve it alongside our Semifreddo with Crushed Amaretti Cookies, but you can also use the sauce to glaze cakes or bread, pair with roasted meats, or add color and interest to a charcuterie board.

Instructions

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.

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).