Skip to content

Beta This app is in Beta Testing

Sirups

No ratings yet
France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Cut
  2. Pear
  3. a pound of fruit
  4. two pounds of sugar
  5. a glass of water
  6. Sirup
  7. a pound of apricots

Possible health benefits

General information, not medical advice.

  1. Syrup Source of iron

    Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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

  1. Sirop d’Abricots.
  2. — Sirup of Apricots.
  3. According to the time you have occasion to keep sirups, it is necessary to put more or less sugar.
  4. To keep apricot sirup from one season to another, the proportion is two pounds of sugar to a pound of fruit : stone a pound of apricots well ripened, and, having blanched and peeled the kernels, and cut them into little bits, cut the apricots also into slices ;
  5. then put two pounds of sugar into a saucepan with a glass of water, and boil it in the same manner as for pear marmalade.
  6. Next, put in the apricots with their kernels, and boil the whole together over a moderate fire, till the sirup will extend into a thread between your fingers without breaking, when you must strain it through a sieve.
  7. Or make the sirup thus : having cut the apricots and kernels as before directed, put them upon the fire with a glass of water, and boil them till reduced to a marmalade ;
  8. then put them into a sieve, and strain off all the juice ;
  9. let it settle, and strain it again through a napkin ;
  10. add this juice to the sugar, and let it boil to the consistence of a strong sirup.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Sieve