Apricot sauce for cake - sl 9/82

Yield: 1 -1/2 cups

Measure Ingredient
1 cup Dried apricots
2 cups ;Warm water
¼ cup Sugar
1 pinch Salt
⅛ teaspoon Almond extract

For pound cake, angel food cake, or ice cream.

Soak apricots in warm water 1 hour; cover and cook over low heat for 15 to 20 minutes or until tender. Remove from heat.

Pour apricots and liquid into container of an electric blender; process until smooth. Stir in remaining ingredients, and mix well.

Serve over cake. Yield: 1-½ cups.

Sarah Watson of Tennessee, in September, 1982"Southern Living" Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-11-95

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