| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Sauces, Cookbook, Low-fat |
1 |
Servings |
INGREDIENTS
| 8 3/4 |
oz |
Unpeeled apricot halves in light syrup |
| 2 |
tb |
Brown sugar |
| 1/4 |
ts |
Lemon peel, finely shredded |
| 1 |
tb |
Lemon juice |
| 1 1/2 |
ts |
Cornstarch |
| 1 |
|
Cinnamon stick, 1-1/2 inches long |
INSTRUCTIONS
Place undrained apricots in a blender container or food processor bowl.
Cover; blend or process till smooth. Pour pureed apricots into a small
saucepan. Add brown sugar, lemon peel, lemon juice, cornstarch, and
cinnamon. Cook and stir over medium heat till mixture is thickened and
bubbly. Cook and stir 2 minutes more. Remove from heat and cool thoroughly.
Remove stick cinnamon. Store any leftover sauce in a covered container in
the refrigerator for up to 2 weeks. Makes about 1 cup.
Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc and Bakery-Shoppe
posted 6/26/97
Recipe by: Better Homes & Gardens - Favorite Desserts Made Lighter Posted
to MC-Recipe Digest V1 #649 by Badams <adamsfmle@sprintmail.com> on Jun 26,
1997
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”