Sweet and sour sauce

Please find the apricots in warm water for a few hours and then put them in a small saucepan, cover with cold water and thread join sugar.

Put on the fire and let them simmer gently for half an hour, until they are extremely soft and almost unmade.

Let them cool and then drain, pour into the mixer and add the oil and vinegar.

Blend until obtaining a homogeneous and smooth sauce and keep warm, in a Bain-Marie until serving.

Wanting to give the sauce an acidity stronger you can substitute apple cider vinegar, whole or in part, with a white wine vinegar of good quality.