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Apricot Rum Sauce

Course: Dessert, Sauce
Cuisine: Five Spice


  • 1 cup water
  • 20 apricots (organic, unsulfured - rinsed, chopped into ⅓" chunks)
  • ½ teaspoon cinnamon
  • ½ teaspoon orange zest
  • ¼-⅓ cup dark brown sugar
  • ¼ cup rum
  • 3 Tablespoons butter


  • In medium saucepan, add the water and the next four ingredients. Cook over medium heat 15-20 minutes. When apricots are soft but still chewy, remove from heat and add 1/4 cup rum (Meyers’s, if you like, or Mt. Gay,both nice) and 3 Tbsp butter, stir with wooden spoon to melt.
  • When cool, process to a liquid. Spoon on to desserts (lemon pound cake is nice here), or store covered in a squeeze bottle, refrigerated,removed an hour before use, and squeeze attractive pattern on ice cream or the cake.