Step by step recipe

Stage 1

5 min.

Wash 1 kg apricots.

Stage 2

Cut each apricot in two by passing a knife all round the stone.

Stage 3

Open apricot.

Stage 4

20 min.

Remove stone and set aside.

Do this with all the apricots.

Stage 5

With a knife, cut out the hard part where the stalk was, and discard.

Stage 6

Then cut apricot into small pieces.

Stage 7

10 min.

Prepare all apricots like this. Put 2 tablespoons water in a pan and tip in apricots, then 250 g caster sugar and 10 g Vanilla sugar.

It might seem like a lot of sugar, but that's because apricots become very acidic when cooking.

Stage 8

30 min.

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

Stage 9

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 10

Your stewed apricots are ready.

Stage 11

10 min.

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

Stage 12

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

Stage 13

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

Stage 14

10 min.

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

Remarks

Nutritional information

How much will it cost?

• For 1 kg : 6.46 €

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Your 12 comments or questions on this recipe

• 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)
• 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)
• 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-quarts And my favourite, mixed with some crème chantilly.
  Posted by jh december 20^th 2011 at 08:34 (n° 3)
• 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)
• 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)
• 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)
• Stewed apricots go very well condensed milk
  Posted by KJC december 29^th 2013 at 14:18 (n° 7)
• Greatest taste ever, will make this again
  Posted by Miggles december 18^th 2017 at 06:55 (n° 8)
• How long will stewed apricots keep before freezing
  Posted by Barbara december 29^th 2017 at 11:26 (n° 9)
• Preservation: Several days in the fridge, in a closed jar
  Posted by jh december 29^th 2017 at 11:53 (n° 10)
• 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)
• 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)

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