Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Apricot Caramel Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) Sugar
4 Cup(s) Water
1 Cup(s) Firmly packed dried
apricots about 6
ounces
2 Teaspoon(s) Vanilla
Directions:
In a dry heavy saucepan (about 3-quart capacity) cook sugar over
moderate heat, stirring with a fork until melted and then swirling
pan, until sugar is a golden caramel. Remove pan from heat and
carefully add 3 cups water down side of pan (it will bubble up and
steam). Return pan to heat and simmer, stirring, until caramel is
dissolved. Add apricots and simmer, covered, until soft, about 10
minutes. Cool mixture 10 minutes and in a blender puree with remaining
1 cup water and vanilla until very smooth. Sauce may be made 3 days
ahead and chilled, covered. Reheat sauce to warm. Makes about 5 cups.
Gourmet December 1994 Converted by MC_Buster. Converted by MM_Buster
v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1054
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 14.7mg
Sodium: 206.9mg
Potassium: 1087.3mg
Carbohydrates: 244.6g
Fiber: 3.1g
Sugar: 240.4g
Protein: 14.3g


Scale this recipe to Servings [?]