Apricot Pecan Sauce Recipe
Apricot Pecan Sauce Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I need just six ingredients to make this speedy sauce. I enjoy fixing this simple dessert for all of our grandchildren.—Eleanor Martens, Rosenort, Manitoba
Recommended: Baking with Squash
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1/2 cup apricot spreadable fruit
  • 1/2 cup heavy whipping cream
  • 2 tablespoons butter
  • 1/2 cup chopped pecans
  • 1/2 teaspoon vanilla extract
  • 1/4 to 1 teaspoon rum extract, optional
  • Vanilla ice cream

Directions

In a large saucepan, combine the spreadable fruit, cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until blended. Stir in pecans, vanilla and rum extract if desired. Remove from the heat. Serve over ice cream. Yield: 1 cup.
Originally published as Apricot Pecan Sauce in Quick Cooking September/October 2002, p15

Nutritional Facts

2 tablespoons: 168 calories, 14g fat (6g saturated fat), 28mg cholesterol, 35mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 1g protein.

  • 1/2 cup apricot spreadable fruit
  • 1/2 cup heavy whipping cream
  • 2 tablespoons butter
  • 1/2 cup chopped pecans
  • 1/2 teaspoon vanilla extract
  • 1/4 to 1 teaspoon rum extract, optional
  • Vanilla ice cream
  1. In a large saucepan, combine the spreadable fruit, cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until blended. Stir in pecans, vanilla and rum extract if desired. Remove from the heat. Serve over ice cream. Yield: 1 cup.
Originally published as Apricot Pecan Sauce in Quick Cooking September/October 2002, p15

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