Gingered Apricot Sauce


6 oz B & R Farms Dried Apricots
1 T grated peeled fresh ginger root
1/3 C sugar
2 ½ C water
2 T fresh lemon juice
2 T Cognac (or to taste)


In small heavy saucepan, combine the apricots, ginger root, sugar and water, bringing to a boil. Lower the heat and simmer, covered for 20 minutes.

In a food processor or blender, puree the mixture. Force mixture through a fine sieve into a bowl, and stir in lemon juice and Cognac.

Chill sauce and serve with poached fruit, ice cream, angel food or pound cake.

Makes about 2 1/4 cups.