Last Updated on 14/08/2024 by Adina
Make an easy apricot sauce with fresh or canned apricots. It's perfect to serve over rice pudding or any other dessert. Blend it shortly to get a smooth apricot coulis.
Who doesn't like a nice, creamy, luscious rice pudding? I really can't think of one person who would refuse that... And then everything is topped with this bright-colored, tangy, and sweet apricot sauce. Love it! I could have it every week.
And if you like fruit sauces and compotes, you could try the Peach Compote, the Stewed Plums or the Cherry Sauce.
Jump to recipe
Ingredients
Apricot sauce: Fresh or canned apricots. For the fresh version, you will also need some sugar. Canned apricots are normally sweetened, so I always leave out the sugar.
Cornstarch to thicken the sauce.
Rice pudding: Short-grain rice is the best rice to use for making pudding and desserts. It will be soft and creamy. Otherwise, you will need sugar and milk.
See the recipe card for full information on ingredients and quantities.
How to make apricot sauce?
Fresh apricot sauce
- Slice the fresh apricots. Place in a saucepan, add water and sugar.
- Depending on how ripe and sweet they are, you will need more or less sugar.
- Bring to a boil and cook for 3 minutes to obtain a light syrup.
- Thicken the sauce with the cornstarch slurry.
Canned apricot sauce
- Slice the canned apricots and set aside. They are already soft, so you will not cook them anymore.
- If the apricots are sweetened, you will also need less sugar. If you use the canning syrup to make the sauce, you will not need any sugar anymore.
- If using water and sugar, boil the syrup for 3 minutes (as described above), thicken it with cornstarch, and add the fruit.
- If making the sauce with the syrup from the can, boil it for 1-2 minutes (it is usually thicker than water) and thicken it slightly with the cornstarch. Add the fruit.
Apricot coulis
- Blend the sauce.
Storage
Store the apricot sauce in the refrigerator, in an airtight container, for 3-4 days.
How to serve?
We love it with rice pudding; that's why I added the recipe to the recipe card. You can also serve it with other desserts, like semolina pudding, custard or over cake or sweet bread.
Alternatively, serve it over muesli or porridge. Or over pancakes or crepes.
Or you could make Apricot Trifle.
Apricot Sauce (with Fresh or Canned Apricots)
Ingredients
Apricot sauce:
- 9 oz fresh or canned apricots 250 g, different cooking instructions
- ⅓ cup granulated sugar 75 g, Note
- ½ cup water 125 ml
- 1 teaspoon cornstarch
Rice pudding (bonus recipe - optional):
- 1⅛ cup short-grain rice 250 g
- 4½ cups milk 1 liter
- ¼ cup granulated sugar 50 g
- a pinch of salt
Instructions
Apricot sauce with fresh apricots:
- Cut apricots: Halve the fresh apricots and cut each half into 2 or 3 slices.9 oz fresh or canned apricots/ 250 g
- Simmer apricot sauce: Place the sugar, water, and apricots in a small saucepan and bring to a boil. Cook for 3 minutes.⅓ cup granulated sugar/ 75 g + ½ cup water/ 125 ml
- Thicken apricot sauce: In a small bowl, whisk the cornstarch with 1 or 2 tablespoons of cold water. Whisk this mixture into the sauce and cook for another minute or so or until the sauce thickens slightly.1 teaspoon cornstarch
Canned apricot sauce:
- Canned apricots don't require cooking; they are already soft.
- Simmer sauce: Cook the water and less sugar (to taste) for 3 minutes, and then add the sliced apricots. You could completely replace the water and sugar with the syrup from the can, which you will thicken with the cornstarch as well.
- Serve warm or cooled with the rice.
Rice pudding:
- Make rice pudding: Place the rice, milk, sugar, and salt in a pot. Cover and bring to a boil, lower the heat, and cook slowly for about 25 minutes or according to the package's instructions. Stir often, making sure that the rice doesn't catch at the bottom of the pan. Let the rice stand, covered, for another 10-15 minutes.1⅛ cup short-grain rice/ 250 g + 4½ cups milk/ 1 liter + ¼ cup granulated sugar/ 50 g + a pinch of salt
mjskitchen says
I love it when things come together. Tomorrow is my husband's birthday and I wanted to make something different for dessert. He loves rice and adores apricots so this is perfect. I've put up 5 pints of apricot jam today and still have 10 pounds on the counter. Great timing! Thank you!
Anca says
I like apricots with rice pudding. I don't make it very often though.
Alida @My Little Italian Kitchen says
I love the simplicity of this recipe. And wow.. the apricot sauce looks delightful (perfectly in season now).
I am coming over from Rosa's blog and I am very pleased to have discovered you. So many fab recipes. Ciao!
Angie@Angie's Recipes says
I love that you paired the rice with apricots! Beautiful colour and flavour, Adina.