Apricots in Caramel Cognac Sauce
- ½ cup water
- 1 ½ pounds firm fresh apricots
- 1 cup sugar
- 2 tablespoons fresh lemon juice
- ¼ cup Cognac or other brandy
- vanilla ice cream
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...