Amaretto Apricot Sauce
|Unsalted butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Thinly sliced shallot||1⁄3 Cup (5.33 tbs)|
|Orange juice||3⁄4 Cup (12 tbs), strained (Juiced From 3 Oranges)|
|Lemon juice||1⁄4 Cup (4 tbs) (Juiced From 2 Lemons)|
|Prepared mustard||2 Tablespoon (Preferably Dijon)|
|Pitted apricots||2 Cup (32 tbs), washed and halved|
|Ground pepper||To Taste|
|Amaretto liqueur||1 Cup (16 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
Melt butter in saucepan.
Add shallot, orange juice, lemon juice, mustard, apricots and salt and pepper and cook briefly to soften shallot and combine ingredients.
Add Amaretto and simmer, stirring occasionally, until sauce coats spoon, about 35 minutes.
Stir in slivered almonds just before serving.