Nothing tastes better in
the middle of winter than your own stewed apricots or other
stewed stone fruit. Buy up the fruit when it is cheap, add
the sugar and water, cook up and freeze in portions to suit your
family. I do bulk and then divide it up into Chinese food
containers (because they stack on top of each other well) and
then freeze them all.
I do the same with plums
and nectarines but you will need a little extra sugar for these
fruits because they are more tart than apricots.
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To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients
2 kg apricot flesh (about 2 and 1/4 cups
of whole fruit)
1/2 cup sugar
1/2 cup water
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Method:
Wash apricots and cut open to remove stones.
Cut into large even sized pieces and place into a large
saucepan. Add the sugar and the water and very gently
bring to the boil. Stir frequently and very gently to
prevent them sticking to the bottom of the pan.
Simmer until the fruit is barely soft which
should take no more than 5 minutes. It is important that the
fruit still hold its shape. If it goes to a mush it will
still taste lovely but won't look as good.
This amount would easily feed 12.
Notes:
If the apricots are small, simply cut
them into halves. The important thing is to have the
pieces pretty much all the same size or the smaller pieces
will cook before the larger ones do.
Don't be tempted to put any extra water
in the pan or the final juice will end up being too thin and
sloppy.
Food Facts:
Apricots were first found growing wild in China. They have
been around for 4,000 years. Apricots are rich in beta carotene, minerals and vitamin A plus
they are a good source of fibre.
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