Gastronomixs

Apricot curry sauce

A savoury apricot sauce that can be used in both sweet and savoury dishes. 

Apricot curry sauce

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Ingredients

300

g

apricots

475

g

water

2

g

curry powder

5

g

saffron

10

g

lime juice

20

g

rapeseed oil

3

g

salt

Preparation method

  • Cut the apricots lengthwise around the stone and separate the two halves.
  • Remove the stone.
  • Clean the apricots, put them in a pan with the water, and bring to the boil.
  • Remove from the heat and set aside for 30 minutes.
  • Pass the infusion through a sieve and save the liquid.
  • Weigh off 300g of the infusion and add the saffron and curry powder.
  • Reduce to a thick syrup.
  • Add the lime juice and emulsify with the oil.

Serving suggestions

  • Serve with components of hazelnut and other apricot components.
  • Serve as part of a savoury composition with langoustines, lobster, or scallops.
  • In a composition with rabbit or poultry.

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