Chunky Apricot Sauce

A few apricots on my counter were getting soft - I'd bought them dead ripe - so I made them into a sauce to eat with my morning oatmeal. The flavour of apricots is very distinct, but they pick up other seasonings well. A couple of slices of fresh ginger would work really well in this sauce. The flavour of cinnamon would have been great, but I only had powdered and wanted a seasoning that would not dull the gorgeous orange colour. In the end, I just used a little vanilla.

To make it, drop five or six medium apricots in boiling water for a few seconds, then put into cold water to loosen the skins. Take skins off fruit and chop roughly. Put apricot pieces in a saucepan with 1 tablespoon of honey and simmer just until softened. You may need to add water if you are using less ripe fruit. Remove from heat, stir in 1/2 tsp of vanilla extract, and cool. Store in fridge for up to 4 days. Stir into your yogurt or oatmeal in the morning.

Many will prefer a much sweeter sauce; you can add more honey or sugar if desired. I topped the fruit with a drizzle of sweetened condensed milk.