Apricot Caramel Sauce Recipe

• 1 c. Sugar
• 4 c. Water
• 1 c. Firmly packed dry apricots, (about 6 ounces)
• 2 tsp Vanilla

1. In a dry heavy saucepan (about 3-qt capacity) cook sugar over moderate heat, stirring with a fork till melted and then swirling pan, till sugar is a golden brown caramel.
2. Remove pan from heat and carefully add in 3 c. water down side of pan (it will bubble up and steam).
3. Return pan to heat and simmer, stirring, till caramel is dissolved.
4. Add in apricots and simmer, covered, till soft, about 10 min.
5. Cold mix 10 min and in a blender puree with remaining 1 c. water and vanilla till very smooth.
6. Sauce may be made 3 days ahead and chilled, covered.
7. Reheat sauce to hot.
8. Makes about 5 c..

sugar, water, apricots, vanilla

Taken from cookeatshare.com/recipes/apricot-caramel-sauce-68661 (may not work)