Sauce à l'Abricot (Apricot Sauce)

Ingredients

• well-ripened apricots
• syrup at 28 degrees
• flavouring

Instructions

1. Pass the well-ripened apricots, or the apricot marmalade, through a fine sieve.
2. Slacken the purée with syrup at 28 degrees.
3. Boil, skimming carefully.
4. Take the sauce from the fire when it coats the spoon, and flavour it at will.