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Apricot
Sauce for Passover Latkes and Matzo Brei
Passover
breakfast in my house would not be complete without this homemade
latke topping to put on my Passover
latkes or Matzo
brei. Grandma Sue made it
every year, and now that she's over 3,000 miles away, I had
to get the recipe from her to make it myself. Fortunately,
it couldn't be easier. However, as always what you use in it
is KEY. This will NOT taste the same if you use Turkish Apricots,
which are far sweeter than the California Apricots, and don't
have the tang. You can tell which is which because generally
the Turkish apricots are lighter in color, but if the apricots
you are selecting among are not labeled, ask, and just know,
it really does matter what kind you use.
Emerilware
Nonstick 3-1/2-Quart Saucepan with Lid and Loop Handle
More Useful Cookware & Servingware
in Kitchen & Housewares
Put apricots in large sauce pan with
lid. Put in water until apricots are just covered (err on the side
of too little water rather than too much, as you can always add
more) . Bring to a boil, then lower heat to a VERY low simmer.
Cover, but keep lid slightly ajar. Let simmer, keeping an eye on
the pot, and stirring every 10 minutes or so. Eventually, apricots
will start to break up and mixture will thicken into a sauce. Watch
more closely at this point, because this is when the bottom can
burn. When sauce appears thick enough, turn off and remove from
heat. You can add lemon juice or sugar to taste, but I've never
had to in all the years I've made this using top quality dried
California apricots.
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Ingredients
dried California Apricots
lemon
juice (optional)
sugar (optional)
water

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