Apricot and rum sauce - Sauces & Dressings

Method

Place the water and sugar in a pot and bring to the boil. Turn down the heat and simmer for 10 minutes.

All the sugar should be dissolved. Meanwhile, wash the apricots and dry well. Cut each in half and remove the seeds. Place them in the simmering sugar syrup, adding the vanilla bean. Simmer for 15 minutes until the apricots soften substantially. Strain and keep the liquid. Press the soft apricot flesh through the sieve with a spoon or a spatula until only the skin is left. Add the sieved fl esh and the rum to the poaching liquid and simmer until it has thickened enough to coat the back of a spoon. Cool

and refrigerate until needed.

Makes about 250ml