Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 Thanks Denna, now I can use the Pensey's baking spice. Is this like the texture of applesauce? Donna --- genny_y2k <genny_y2k wrote: > I recently bought fresh apricots and they were just > too ripe for eating > so I made this today to cool and later eat on > vanilla icecream. > > Spiced Apricot Puree > > 2 cups fresh apricots (seeded and sliced in half) > 2 tablespoons sugar > 1 teaspoon apple pie spices (mine is organic bulk) > pinch of sea salt > 1/2 teaspoon vanilla > > Bring ingredients, except for vanilla to a boil and > simmer until > apricots mixture makes a soft puree. Apx. 10 > min.Remove from stove and > add vanilla..Let cool and add as a topping to ice > cream > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 Donna, I let mine simmer only long enough to soften. I thought the recognizable pieces would look better as a topping on the ice cream. Deanna , Donnalilacflower <thelilacflower wrote: > > Thanks Denna, now I can use the Pensey's baking spice. > Is this like the texture of applesauce? > Donna > > > --- genny_y2k <genny_y2k wrote: > > > I recently bought fresh apricots and they were just > > too ripe for eating > > so I made this today to cool and later eat on > > vanilla icecream. > > > > Spiced Apricot Puree > > > > 2 cups fresh apricots (seeded and sliced in half) > > 2 tablespoons sugar > > 1 teaspoon apple pie spices (mine is organic bulk) > > pinch of sea salt > > 1/2 teaspoon vanilla > > > > Bring ingredients, except for vanilla to a boil and > > simmer until > > apricots mixture makes a soft puree. Apx. 10 > > min.Remove from stove and > > add vanilla..Let cool and add as a topping to ice > > cream > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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