1,531 easy and fully explained recipes, with +66K photos and 78 videos

Stewed apricots

Name: Stewed apricots
Prep time: 47 min
Cook time: 30 min
Total time: 1 h 17 min
Yield: 1 kg
Cuisine: French
Ingredients: 1 kg apricots; 2 tablespoons water; 250 g caster sugar; 10 g vanilla sugar

Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.

815 K 14× 3.7/5 (213 reviews)

1 hour 20 min. difficulté

Easy

6.50 €

1 kg

4 Ingredients

Last modified on: July 12^th 2023

For 1 kg, you will need:

1 1 kg apricots
2 2 tablespoons water
3 250 g caster sugar
4 10 g vanilla sugar
Total weight: 1,290 grams

Times for this recipe

Preparation: 50 min.

Cooking: 30 min.

All in all: 1 hour 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 25 min.

Prepare 1 kg apricots.

Stage 2 - ⌛ 2 min.

Put 2 tablespoons water in a saucepan and pour the apricot pieces over it, then 250 g caster sugar and 10 g vanilla sugar.

This may seem like a lot of sugar, but that's because apricots, even ripe ones, are quite acidic when cooked.

Stage 3 - ⌛ 30 min.

Cover and put over medium heat, and leave to cook slowly, stiring from time to time.

Stage 4

Stewed apricots are cooked when they reach the right consistency for your taste, which means with or without any bits of apricot still showing.

Stage 5

Your stewed apricots are ready.

Stage 6 - ⌛ 10 min.

As a refinement, you can pass the apricots through a strainer with a soft spatula...

Stage 7

...to remove all skins and small hard parts.

Stage 8

You will then get very smooth stewed apricots, a purée, almost a coulis.

Stage 9 - ⌛ 10 min.

Another refinement: you can use the kernels inside the stones which are edible.

Remarks

Stewed apricots can be used like jam for breakfast - delicious on buttered toast.

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	10 RDI=4 %	400 RDI=40 %	0	1,480 RDI=70 %	6,190 RDI: 70 %
Per 100 g	0	30 RDI=3 %	0	110 RDI=6 %	480 RDI: 6 %

How much will it cost?

For 1 kg : 6.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Apricot blancmange

Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.
323 K4 3 hours 15 min.

This recipe uses (among others)

Other recipes you may also like

Pistachio powder or paste

Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.

October 13^th 2010396 K 154 50 min.

Paté en croute (terrine in a pie crust)

The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.

September 7^th 2018233 K 134.2 6 hours 50 min.

Deep leek and potato quiche

The French make a "tourte" that is smaller and deeper than a normal quiche. This recipe makes the most of this difference: it has plenty of texture and flavour, with bacon, potatoes, leeks, two different cheeses, and an egg and cream filling poured over.

April 17^th 202284 K 1 hour 40 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.28 M 64.2 4 days 15 hours 50 min.

How to prepare tomatoes

Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...).

June 6^th 2012348 K 24 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 14 comments already posted on this recipe

Because it's not needed.
Posted by jh july 17^th 2021 at 10:15 n° 14
Why don't you use lemon?
Posted by Elinor july 16^th 2021 at 20:49 n° 13
You can use for your 1kg of nectarines (I guess with skin and cores?) about 100g of sugar, because nectarines are much less sour than apricot, and 4 spoon of water.
Other way: peel your fruits, dispose cores, cut in pieces, add sugar, no water, cover and let rest for the night. This will make a syrup during the night, useful for cooking the day after, and no need of water.
Posted by jh february 11^th 2018 at 10:35 n° 12
I want to stew 1 kg of nectarines How much water and sugar should I add please? I followed your stewed apricot recipe and they were beautiful. Thankyou
Posted by Gayle february 9^th 2018 at 02:49 n° 11
Preservation: Several days in the fridge, in a closed jar
Posted by jh december 29^th 2017 at 11:53 n° 10
How long will stewed apricots keep before freezing
Posted by Barbara december 29^th 2017 at 11:26 n° 9
Greatest taste ever, will make this again
Posted by Miggles december 18^th 2017 at 06:55 n° 8
Stewed apricots go very well condensed milk
Posted by KJC december 29^th 2013 at 14:18 n° 7
Honey in place of honey ? Sorry, I'm not sure to understand the question.
Posted by jh august 21^th 2013 at 09:02 n° 6
To the New Zealander who used local honey... about how much honey did you use in place of honey? Or perhaps the author of the recipe has an idea? Sounds delicious.
Posted by Naomi august 20^th 2013 at 22:35 n° 5
This was a goood recipe, but I did think that it was too sweet. Next time I will cut back on the amount of sugar. Yummy with plain yoghurt, but too sweet to have with icecream. Thanks for the recipe!
Posted by Kerry march 11^th 2012 at 00:47 n° 4
You can use it in several express dessert, for example:- In a glass a layer of stewed apricots, and then a layer of mascarpone cream (see new tiramisu recipe).- On top of a riz au lait- Inside a quatre-quartsAnd my favourite, mixed with some crème chantilly.
Posted by jh december 20^th 2011 at 08:34 n° 3
About how long does this take and is there anything that I can use this for? You mentioned like jam on toast... But is there a way that I can incorporate it into a dessert? The internet is not helping at the moment...
Posted by Black_Maxx december 20^th 2011 at 00:28 n° 2
Have just used this recipe with our new season apricots in Central Otago, New Zealand. Substituted local pure clover honey for sugar - divine! Thank you.
Posted by Grimmee january 11^th 2011 at 00:36 n° 1

Follow this recipe (as 7 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.