Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 5 cups

　　1 cup sugar

　　4 cups water

　　1 cup firmly packed dried apricots (about 6 ounces)

　　2 teaspoons vanilla

　　

Step 1

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.

　　

Step 2

Add apricots and simmer, covered, until soft, about 10 minutes. Cool mixture 10 minutes and in a blender purée with remaining 1 cup water and vanilla until very smooth. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm.