An Italian gem of a dessert, incorporating fresh fruit with anise flavored liqueur and delightful fennel. Superb and rich flavor.

Apricots with Anisette and Fennel
 
Author:
Recipe type: Desserts
Serves: 2 quarts
Ingredients
  • 3 pounds fresh apricots
  • 2 1/2 Cups water
  • 1/2 Cup anisette
  • 2 Cups sugar
  • 4 6-inch sprigs fresh green or bronze fennel
  • Alternatives:
  • cinnamon basil and cinnamon liqueur are an alternative
Instructions
  1. Prepare jars, lids and boiling water bath.
  2. Wash and dry the apricots, then prick each one several times. Combine the water, anisette and sugar in a pan and cook over a med-high heat, stirring frequently, until the mixture boils and the sugar is dissolved. Add the apricots and simmer for 3 minutes.
  3. Fill each hot dry jar with the fruit and two fennel springs, leaving 1/2 inch headspace. Pour hot liquid over the fruit until just covered. Wipe the rims with a clean towel and attach the lids securely.
  4. Place the jars in boiling water bath, and when the water returns to boil, process for 25 minutes.

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