Thick Apricot and Rosemary Sauce

Kumquat and Minted Cucumber Yoghurt Sauce


  • 1 jar St. Dalfour thick Apricot Spread
  • 1 teaspoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped eschalots
  • 2 teaspoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon chilli flakes
  • Salt


Combine St. Dalfour Apricot Spread, rosemary, eschalots, vinegar, olive oil and chilli flakes.

Add salt to your taste. Refrigerate for about 1 hour if possible before use, this allows the flavours to blend.

Delicious with grilled or roasted lamb, pork or chicken.

Note: Eschalots are also known as French or golden shallots, they are small, brown, usually clumped together in two and pink inside.

This sauce will keep in refrigerator for up to 2 weeks in a sealed glass jar.

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