Author: Epicurus.com Kitchens
Recipe type: Toppings
Serves: 1 portion
- sound ripe apricots
- 800 g (1 3/4 pound) lump sugar, crushed, for each 1 liter (1 3/4 pints of juice
- 1. Stone and halve the apricots then put them in a large heatproof bowl.
- Crack half the stones and stir the kernels into the fruit.
- Stand the bowl over a saucepan of water and simmer until the fruit is quite soft and the juice flows freely.
- Crush the fruit occasionally.
- Strain the liquid through a scalded jelly bag or sieve lined with scalded muslin.
- Measure the juice and weigh out the sugar.
- Place the sugar in a saucepan and add the juice.
- Heat, stirring, until the sugar dissolves, then bring to the boil.
- Lower the heat and simmer for 10 minutes.
- Skim the syrup and pour it into warmed, clean, dry bottles.
- Leave 2 cm (3/4 inch) head space
- Tighten the caps, label and store.
Apricot syrup makes an unusual dessert sauce to go with pancakes, waffles or fruit fritters as well as with ice cream. Whip a little of the syrup with double cream and use to fill proflteroles or meringues.