Jacques Pepin’s Cognac Apricot Sauce

Recently my wife volunteered to make pancakes for breakfast.  I started thinking, pancakes and maple syrup are nice, but how about a change up?  I had in mind Jacques Pepin’s cognac apricot sauce, since I’d seen him use that sauce on a lot of dessert items.  So why not use the sauce for pancakes? The recipe for this sauce is from Jacques Pepin’s book, Jacques Pepin’s Table (pgs. 432-434) and can be found online here:

http://food.eagletribune.com/recipes/Farina-Bavarian-Cream-Cak.html

The original recipe seemed to be a lot, so I thought I’d make a microbatch:

Apricot Sauce:
3 ounces apricot preserves
1 tablespoons lemon juice (maybe yuzu juice, next time?)
1 tablespoons cognac
2 teaspoons julienned lemon peel
1  tablespoons water (optional)

apricot preserves, Pierre Ferrand Cognac, lemon juice

apricot preserves, Pierre Ferrand Cognac, lemon juice

Portioning out the preserves

Portioning out the preserves

So I gathered all those ingredients into a small sauce pan and put it over medium heat (50% max power) and simmered it for about 5 minutes to get it to liquify
adding the lemon juice to the preserves...

adding the lemon juice to the preserves…

...then the cognac

…then the cognac…

...and then the water

…and then the water

and reach a syrupy consistency.
The apricot sauce cooked down and ready for use

The apricot sauce cooked down and ready for use

I moved the sauce off to a small bowl and waited for my wife to finish making the pancakes.  We tasted one pancake with the maple syrup and another with the apricot sauce.  It was rather nice and had a ‘very grown up’ taste, no doubt resulting from the use of the cognac.  My wife commented that she would really like to try this on waffles!

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