450 g/1 lb ripe apricots, halved and
stoned (pitted)
150 ml sweet white wine
50 g/2 oz granulated sugar
Finely grated rind of 1/2 lemon
30 ml/2 tbsp kirsch
Method:
Put the apricots in a saucepan with the
wine, sugar and lemon rind. Heat gently until the sugar melts, then
boil for 4 minutes. Puree in a blender or food processor, then stir in
the kirsch. Serve warm or cold.