Puree of Apricots

Three ingredients turn dried apricots into a silky, intensely fruity puree that works as a dessert on its own or a topping for just about everything. Simmering the apricots in a small amount of water concentrates their flavor instead of diluting it, and blending them smooth creates a thick, jammy sauce.

A spoonful of honey rounds out the natural tartness while orange zest lifts the whole thing with a bright citrus note. Chilled, the puree thickens further and holds its shape on a spoon.

Spoon it over custard, swirl it into yogurt, spread it on cake layers, or just eat it straight from the bowl with a dollop of cream. The concentrated apricot flavor is intense enough to stand up as a sauce without needing butter, sugar, or anything else weighing it down.

Pro Tips

• Use just enough water to barely cover the apricots while cooking. Too much water means a thin, watery puree
• Blend while still warm for the smoothest texture
• The puree thickens considerably as it chills, so don’t worry if it seems loose right after blending
• Keeps in the fridge for up to a week in a sealed jar

Variations

• Add a pinch of cardamom or a split vanilla bean while simmering for a more complex flavor
• Use maple syrup instead of honey for a deeper sweetness
• Blend in a few soaked dried figs alongside the apricots for a richer puree