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Apricot Sauce
3/4 cup apricot pulp 3/4 cup heavy cream Sugar Drain canned apricots from their syrup, and rub through a sieve. Beat cream until stiff, add to apricot pulp, and sweeten to taste. Serve with German toast.
A two-ingredient fruit fool used as a pudding sauce. The only technique that matters is folding rather than stirring, so the whipped cream keeps its body against the wet pulp.
- How much canned fruitA standard 15-16 oz can of apricot halves, well drained and sieved, yields roughly 3/4 to 1 cup of pulp. One can is enough.
- Sieve, not blenderPushing the halves through a fine sieve gives a thick, dry purée. A blender whips air and liquid into the fruit and the sauce will slacken once the cream goes in.
- Fold, do not beatWhip the cream to soft-stiff peaks, then combine gently with a spatula rather than beating. (The recipe itself directs adding the whipped cream to the pulp.) Beating them together breaks the foam and you get thin apricot cream.
- SweeteningCanned apricots in syrup need little more; start with a tablespoon of sifted confectioners' sugar, which dissolves without grittiness, and taste. Fruit canned in juice or water will want two or three.
- TimingServe within an hour or two. Fruit acid and moisture gradually weep out of whipped cream, and a sauce made in the morning for dinner will have separated.
- German toastA period name for what is now generally called French toast: bread dipped in egg and milk and fried. ('French toast' appears in the same period.) The sauce suits any plain steamed or baked pudding, or gingerbread.
- YieldAbout 2 cups of sauce, enough for six to eight servings.