Sauce Cockaignedesserts 2 cup dried apricots 1 1/4 cup water 1 1/3 cup sugar 5 cup canned crushed pineapple Cook apricots and water in widbottmed covered sauce pan until fruit is pulpy and disintegrates easily when stirred. Add sugar, stir until dissolved. Add canned pineapple, bring mixture to boil. Pour into jars and cover; store refrigerated. --> 8 cups. Serve with custards, glazed bananas, cottage pudding, waffles, etc, either alone or with whipped cream. From The Joy Of Cooking |
