Spiced California Apricot Sauce

1 can (15 1/4 oz.) California apricot halves
2  3-inch cinnamon sticks
8 whole cloves
2 tablespoons sugar
2 tablespoons unsalted butter


Makes 1  1/3 cups

Drain apricots; reserve syrup.

Combine syrup with spices, sugar and butter in saucepan. Bring to a boil; reduce heat.

Simmer uncovered 15 minutes.  Add apricots; heat through.

Serve hot over vanilla ice cream.