How To Preserve Apricots
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 7 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Choose such apricots as are of a fine color, but not too much ripened.
- Make, with the point of a knife, a little notch in the top ;
- then, pushing the knife into the end by the stem, you push out the stone on the opposite side ;
- put them in a proper proportion of fresh water, and make them scald over the fire.
- As soon as the water commences to simmer, take them out with a skimmer, as soon as they feel soft to the finger ;
- cool them in fresh water, and let them drain.
- Afterwards, clarify a quantity of sugar proportioned to the number of apricots ;
- that is to say, one pound of sugar for twenty-five apricots, and when your syrup is clear and almost boiling, put in the apricots.
- Let them boil a few moments, then take them off, and pour them into an earthen or stone jar until the next day, that the fruit may take up the sugar.
- On the morrow, turn off the syrup, which you must boil down very strong, and then turn it boiling hot over the a} ncots.
- The day after that pour off the syrup, and boil down again, and still again the day after.
- Each time the sugar will be deposited upon the apricots.
- The fruit may then be drained, and after they have dried on a metal plate, they must be powdered with sugar, turning them so as to cover both sides, and when they have become dry, arrange them in a box in layers, with a paper between each layer.
- Prunes, little pears, and other plums may be calj died in the same manner.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Spatula
-
Slotted spoon
-
Colander