I improvised an interesting apricot sauce last night for Ruhlman’s Argentinian pan-roasted tenderloin.
Wash 4 apricots. Slice in half, discard the pits. Don’t worry about the skin.
Throw them in a small saucepan with a splash of olive oil, a small cup of white wine. a bay leaf, some thyme, some ground ancho (or cayenne, or whatever hot pepper you like), and a bit of honey. Cover, cook for about 20 minutes.
Drop in the blender. Puree. Back into the saucepan. Add a spoon of good mustard, a little salt maybe. My apricots weren’t very ripe, so I added a bit more honey. Heat. Serve.
It’s a nice color, and it’s rich and creamy without much fat.