Apricot Sauce (with Fresh or Canned Apricots)
Easy apricot sauce with fresh or canned apricots. Perfect to serve over rice pudding or any other dessert. Blend it shortly to get a smooth apricot coulis.
Servings: 4
Calories: 360kcal
Ingredients
- Apricot sauce:
- 250 g/ 8.8 fresh or canned apricots different cooking instructions
- 75 g/ 2.6 oz/ ⅓ cups granulated sugar Note
- 125 ml/ 4.2 fl.oz/ ½ cup water
- 1 teaspoon corn starch
- Rice pudding:
- 230 g/ 8.1 oz/ 1 ⅛ cup short-grain rice
- 1 liter/ 33.8 fl.oz/ 4 ¼ cups milk
- 50 g/ 1.7 oz/ ¼ cup granulated sugar
- a pinch of salt
Instructions
Apricot sauce:
- Halve the fresh apricots and cut each half into 2 or 3 slices.
- Place the sugar, water, and apricots in a small saucepan and bring to a boil. Cook for 3 minutes.
- In a small bowl whisk together the corn starch with 1 or 2 tablespoons cold water. Whisk this mixture into the sauce and cook for another minute or so or until the sauce thickens slightly.
- Canned apricots don't require cooking, they are already soft.
- 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 corn starch as well.
- Serve warm or cooled with the rice.
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.
- After the cooking time is over, let the rice stand covered for another 10-15 minutes or until all the milk has been absorbed by the rice.
Notes
More to taste if the fresh apricots are not ripe enough.
Nutrition
Serving: 1/4 of the pudding with sauce | Calories: 360kcal | Carbohydrates: 68g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 170mg | Fiber: 1g | Sugar: 37g