6 - 8 servings
Melissa’s Corporate Chefs
14 1/2 ounces apricot nectar
1/2 cup granulated sugar or 1/3 cup agave syrup
Ground cayenne, to taste
2 tablespoons orange juice or Grand Marnier
Wash citrus. Leave kumquats and limequats whole. Cut mandarinquats and fucushu kumquats into 1/4 inch wheels or rounds.
Place all of the ingredients, except for the orange juice or Grand Marnier, in a pot. Bring to a boil; reduce heat. Cover and simmer for 5 minutes.
Remove fruit, continue to gently boil mixture about 15 minutes or until thick and syrupy. Remove from heat. Stir orange juice or Grand Marnier into syrupy mixture.
Spoon over fruit. Serve warm.
This makes a wonderful topping for plain cheesecake, ice cream, or over fruit cocktail.