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Apricot sauce with rosemary | by Mitsooko
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Apricot sauce with rosemary

Serves 4

 

12 apricots

1/2 cup sugar

1/2 cup butter

2 rosemary sprigs

Juice of 1/2 lemon

 

Wash the apricots and cut them in quarters.

Melt butter on medium heat. Add sugar, rosemary and lemon. Sugar should caramelize before you add the apricots.

Cook for ten minutes and serve lukewarm with red berries.

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Taken on May 16, 2007