UPSCALE DINING RECIPES

Recipe for Dinner

Apricot Coulis

SERVES 4

450 g/1 lb fresh apricots 150 ml/1/2 pt/1/2 cup sweet white wine or sweet sherry 50 g/2 oz/1/2 cup granulated sugar 30 ml/2 tbsp Kirsch or Cointreau

Wash and drain the apricots. Remove the stones (pits). Boil the apricots, wine and sugar for about 4 minutes until soft. Liquidize the mixture to a puree or pass through a nylon sieve (strainer). Lastly add the Kirsch or Cointreau.

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