Apricot Sauce (with Fresh or Canned Apricots)

fresh apricot sauce garnished with mint leaves in a small bowl.

5 from 2 votes

Apricot Sauce (with Fresh or Canned Apricots)

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.

Prep Time10

Cook Time45

Total Time55

Course: Desserts

Cuisine: American, German

Diet: Vegetarian

Servings: servings

Calories: 360kcal

Author: Adina

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

Notes

Sugar: Use more to taste if the fresh apricots are not ripe enough.

Nutrition