This recipe combines the sweetness of apricot jam with the tang of soy sauce and apple cider vinegar, rounded off with the ...

For the apricot and plum sauce, place the water into a small saucepan and bring to the boil. Add the plums, apricots, sugar, honey, cinnamon stick and star anise and cook over a medium heat until ...

Repeat with the rest of the mixture. For the apricot and butterscotch sauce, place the sugar and 25g/1oz butter in a saucepan and cook over a high heat until the mixture turns amber-coloured.

It's delicious in all kinds of cocktails, is wonderful as a sauce for steak and veal dishes, and adds rich flavor to desserts. Jacques Pepin makes an apricot-cognac sauce to serve with warm ...