Yield: 1 Servings
|8¾ ounce||Unpeeled apricot halves in light syrup|
|2 tablespoons||Brown sugar|
|¼ teaspoon||Lemon peel, finely shredded|
|1 tablespoon||Lemon juice|
|1 \N||Cinnamon stick, 1-1/2 inches long|
Place undrained apricots in a blender container or food processor bowl.
Cover; blend or process till smooth. Pour pureed apricots into a small saucepan. Add brown sugar, lemon peel, lemon juice, cornstarch, and cinnamon. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and cool thoroughly.
Remove stick cinnamon. Store any leftover sauce in a covered container in the refrigerator for up to 2 weeks. Makes about 1 cup.
Typos by Brenda Adams <adamsfmle@...>; mc and Bakery-Shoppe posted 6/26/97
Recipe by: Better Homes & Gardens - Favorite Desserts Made Lighter Posted to MC-Recipe Digest V1 #649 by Badams <adamsfmle@...> on Jun 26, 1997