Recipe: Plum pudding with Ahwahnee apricot sauce

Total time: 1 hour, 10 minutes

Servings: 12

Note: From executive chef Terry Sheehan at the Ahwahnee hotel.

Ahwahnee apricot sauce

2 (15.25-ounce) cans peeled apricots in heavy syrup

3/4 cup brandy

3/4cup apricot jam

2 cinnamon sticks

1 vanilla bean, split in half

3 cloves

1( 1/4-inch) slice of fresh ginger

1. Place the apricots and syrup in a blender and blend until smooth.

2. Combine the apricot purée, brandy, apricot jam, cinnamon sticks, vanilla bean, cloves and ginger in a medium saucepan over medium heat and bring to a boil. Reduce the heat and simmer until the mixture thickens and the color darkens slightly, about 15 minutes.

3. Strain out the spices and cool.

Pudding

1/2 cup butter, softened

3/4 cup sugar

5 eggs

1/2 cup currants