Apricots in Caramel Cognac Sauce

Apricots in Caramel Cognac Sauce
Photo by Romulo Yanes


  • ¼ cup Cognac or other brandy
  • vanilla ice cream
  • 2 tablespoons fresh lemon juice
  • 1 cup sugar
  • 1 ½ pounds firm fresh apricots
  • ½ cup water

Cook sugar in a dry 12-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 8 to 10 minutes. Carefully add water, then add Cognac and lemon juice (caramel will harden and...

View full recipe at Epicurious


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