Aprikossaus (Apricot Sauce)

Ingredients:

6 oz Fresh Apricot, peeled and diced

3 T Sugar

1 1/2 T Water

1 t Cornstarch

1/8-1/4 t Lemon Juice, or to taste

1/4 t Vanilla Extract

Directions:

Combine apricots, sugar, water and cornstarch in a saucepan. Cook on medium heat, stirring frequently, until fruit is tender. 

Remove from heat and stir in vanilla and lemon juice. 

Cool.

Serve at room temperature or chilled. 

Faux Clotted Cream

Ingredients:

2 C Whipping Cream
2 T Milk
2 T Cornstarch
2 T Sugar

Directions:

Add whipping cream to a medium saucepan.

In a jar, shake together milk, cornstarch and sugar.

Add sugar mixture to the cream, and heat on medium, whisking constantly, until it just starts to bubble and thicken.

Let cool completely to room temperature in the pan before transfering to another container for refrigeration.

 

* Recipe by my friend Sarah

Salted Maple Caramel Sauce

Ingredients:

1/4 C Unsalted butter (1/2 stick)
1 C Brown sugar
1/2 C Full fat coconut milk (or heavy cream)
1/4 C Maple syrup
1/4 t Coarse Sea Salt

Directions:

In a saucepan, add the 1/2 stick of butter. Heat on medium heat until melted.

Using a wooden spoon, begin to stir in the brown sugar. Continue stirring until well incorporated. Then slowly start to mix the coconut milk into the saucepan. Stirring continuously.

Bring the caramel sauce up to a boil (and continue to mix until it becomes thick and to the consistency of your liking). Turn the heat off, mix in the maple syrup and coarse salt, mix one last time and remove from heat.

Let cool on stove top (mixing periodically). Use right away or store in an airtight container for up to one week.

* Adapted from http://www.katiescucina.com/2013/11/salted-maple-caramel-sauce/