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APRICOT SAUCE II (Recipe)

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APRICOT SAUCE II (Recipe)



Pure 500 g stoned apricots. Put the pure in a saucepan with 5 dl water and 500 g sugar and boil for 5 minutes. Add 1-tablespoon cornflour mixed with cold water. Bring to the boil again, stirring. Remove from the heat and add 3-tablespoons Kirsch.


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