Apricot Sauce (Salsa di Albicocche)
Apricot Sauce (Salsa di Albicocche)
Apricot Sauce (Salsa di Albicocche)
5
1
Stefano Moraschini
Put sugar and water in a saucepan, bring to a boil at moderate heat, stir, simmer until syrup thickens.
Meanwhile, pitted apricots, pass through a knitting mill and combine the proceeds of sugar syrup.
Keep on the heat until the sauce becomes thick enough to veil the spoon.
Filter it by a pass.
This sauce is used to fill or cover cakes and pies, especially of chocolate.
Can be used hot or cold.
Calories calculation
Calories amount per person:
166
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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