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- In a dry heavy saucepan (about 3-qt capacity) cook sugar over moderate heat, stirring with a fork till melted and then swirling pan, till sugar is a golden brown caramel. Remove pan from heat and carefully add in 3 c. water down side of pan (it will bubble up and steam). Return pan to heat and simmer, stirring, till caramel is dissolved.
- Add in apricots and simmer, covered, till soft, about 10 min. Cold mix 10 min and in a blender puree with remaining 1 c. water and vanilla till very smooth. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to hot.
- Makes about 5 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1300g | |
| Calories 867 | |
| Calories from Fat 5 | 1% |
| Total Fat 0.57g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Potassium 390mg | 11% |
| Total Carbs 217.05g | 58% |
| Dietary Fiber 2.9g | 10% |
| Sugars 214.2g | 143% |
| Protein 2.02g | 3% |
