Monday, 22 August 2016

Apricots and Almonds in Syrup

I have more Apricots to preserve this time they are going to have a dash of Amaretto to them to give a very adult pudding.  Remember once the Apricots are eaten then you can always use the syrup on pancakes or even the fruit on pancakes or even with some soda as a long cool drink


85G/3oz of Granulated Sugar
450g/1lb of Apricots halved and stoned
60g/2 oz blanched Almonds
Approximately 250ml/8 fl oz of Amaretto


If you prefer to skin your Apricots before bottling them plunge the whole fruits into a bowl of boiling water  - like you would a Tomato or a Peach – I always cut a little cross in the top and bottom of the fruit before plunging into the hot water to help with getting the skins off hold them there for approximately 1 minute and then plunge into a bowl of icy water and then peel off the skins.  I also use the Amaretto from Lidl's which will possibly cost you about 5 a bottle works out cheaper this way and you end up with some left to drink.


Start by making the syrup;

Heat the sugar and 150ml /5 fl oz of water in a large saucepan over a low heat as you do not want the sugar to burn and then caramelise, stirring all the time until the sugar has dissolved.  Make sure you cannot see any sugar crystals you want it all mixed in.

NEXT; blanch the Apricots a few at a time in a saucepan to form a single layer in the syrup bring them to the boil and boil for approximately one minute until the Apricots are slightly soft but still hold their shape.  Dealing with the Apricots in this way means that the syrup comes back to the boil fairly quickly and that the fruits are covered and cook evenly.

Transfer the Apricots to a sterilised jar or jars with a slotted spoon and add half the almonds repeat with the rest of the Apricots

THEN; Put the pan back onto the heat bring the syrup into a boil and then pour the syrup over the Apricots dividing it between how many jars you have –  sometimes you do not have enough syrup so I will make more this does tend to vary and because you are using Amarretto in this one there will possibly be no need for it as you then top up the Apricots and Syrup with the Amaretto to cover the Apricots completely.  Leave to cool.  Seal and label the jar.  Once the lid is on securely and only then gently tip the jar upside down a couple of times to combine the syrup and the alcohol.  Store in a cool dark place for up to four weeks for the flavours to develop.  Once a jar is open refrigerate it after opening as the contents will no longer be air tight.


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