We enjoyed this sauce warm, straight from the pan, spooned right
over some French vanilla ice cream – absolute HEAVEN in a dish!
It didn't take more than five minutes to make either, just gave us just enough time for the ice cream to soften a little in the bowls.
You can double up the recipe ingredient amounts, as the quantity above was good for two people ... and store in your freezer. And yes, you can omit the apricot jam, but honestly, it adds a
little zing, and thickens the juice.
If it's a bit runny, keep heating it up and the extra liquid will evaporate.
Try using a three-fruit marmalade (or a regular marmalade) too and let us know
how that worked for you! You can send in your recipe variation by using our form on the recipe page. Thanks!