Even when they’re in season, fresh apricots aren’t always easy to find, so I turn dried apricots that are available everywhere and at any time of the year into this delightfully tangy apricot sauce. I always use California dried apricots, which have a much deeper flavor than imported ones, and I highly recommend you do the same.

　　

Ingredients

makes 2 1/2 cups (625 ml)

　　2 1/4 cups (560 ml) orange juice (freshly squeezed or store-bought), plus more as needed

　　2 tablespoons (30 g) sugar

　　3 ounces (85 g) dried California apricots, cut into quarters

　　1/4 teaspoon vanilla extract

　　

Step 1

In a medium saucepan, combine the orange juice, sugar, and apricot pieces. Bring to a boil, remove from the heat, cover, and let stand 15 minutes.

　　

Step 2

In a food processor fitted with the metal blade or in a blender, purée the softened apricots and their liquid, along with the vanilla, until smooth. If necessary, thin with a bit more orange juice.

　　

Storage

Step 3

This sauce can be stored in the refrigerator for up to 3 days.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.