Apricot Raspberry Sauce Recipe
Ingredients
| 340 g peeled, stoned apricots | ||
| Raspberries | 450 Gram | |
| Apple Juice | 125 Milliliter | |
| Lemon juice | 30 Milliliter | |
| Granulated Sugar | 60 Milliliter | |
Directions
Place the apricots and raspberries in a food processor, puree.
Press through a sieve (to remove seeds) into a sauce pan.
Blend in the remaining ingredients and simmer into a thick sauce.
Serve over fruit, cakes, ice cream or with souffles.
Press through a sieve (to remove seeds) into a sauce pan.
Blend in the remaining ingredients and simmer into a thick sauce.
Serve over fruit, cakes, ice cream or with souffles.
Chef
