Apricot purée

Time 40 minutes
Yields Makes about 1 ½ cups purée
Apricot purée
(Mel Melcon / Los Angeles Times )

In a heavy saucepan, combine the apricots, honey and sugar and bring to a simmer over medium heat, stirring occasionally. Reduce the heat to low, cover and continue to simmer until the apricots have broken down into a thick sauce (timing will vary depending on ripeness of the apricots), 15 to 25 minutes. Stir in the almond extract.


Transfer the mixture to a food mil fitted with the fine disk and press through to puree, discarding the skins. Serve warm or at room temperature.

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