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Stewed apricots

Stewed apricots

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

472,381 124.3/5

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Last modified on: August 13th 2014

For 1 kg, you will need:

Change for: 500 g 1 kg 2 kg 3 kg

How long does it take?

PreparationCookingStart to finish
55 min.30 min.1 hour 25 min.
Preservation: Several days in the fridge, in a closed jar
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

Stage 1
5 min.
Stewed apricots : Photo of step #1 Wash 1 kg apricots.
Stage 2
Stewed apricots : Photo of step #2 Cut each apricot in two by passing a knife all round the stone.
Stage 3
Stewed apricots : Photo of step #3 Open apricot.
Stage 4
20 min.
Stewed apricots : Photo of step #4 Remove stone and set aside.

Do this with all the apricots.
Stage 5
Stewed apricots : Photo of step #5 With a knife, cut out the hard part where the stalk was, and discard.
Stage 6
Stewed apricots : Photo of step #6 Then cut apricot into small pieces.
Stage 7
10 min.
Stewed apricots : Photo of step #7 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.
Stewed apricots : Photo of step #8 Cover and put over medium heat, and leave to cook slowly, stiring from time to time.
Stage 9
Stewed apricots : Photo of step #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
Stewed apricots : Photo of step #10 Your stewed apricots are ready.
Stage 11
10 min.
Stewed apricots : Photo of step #11 As a refinement, you can pass the apricots through a strainer with a soft spatula...
Stage 12
Stewed apricots : Photo of step #12 ...to remove all skins and small hard parts.
Stage 13
Stewed apricots : Photo of step #13 You will then get very smooth stewed apricots, a purée, almost a coulis.
Stage 14
10 min.
Stewed apricots : Photo of step #14 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 kg : 6.46 €

Note : These prices are only approximate.

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Recipes which use this 1

Apricot blancmange
Apricot blancmange
Source: Home made.
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More recipes?

This recipe use (among others)
ApricotsApricots: You can check-out other recipes which use it, like for example: Apricot and almond cream tart, Dried apricots, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Half-cooked chocolate cake with raspberry coulis, Stewed rhubarb, Mulled wine Belle-Plagne style, Clafoutis "Marie-Antoinette", Liège waffles, ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Chocolate cake, Framboisier, Moist chocolate cake, Breton sablé biscuit dough, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Leavened bread, Confit of carrots with bacon, How to seal a terrine or casserole dish, Aperitif rolls, Ali Baba bread, ... All

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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 11th 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 20th 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 20th 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 11th 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 20th 2013 at 22:35 (n° 5)
  • Honey in place of honey ? Sorry, I'm not sure to understand the question.
    Posted by jh august 21th 2013 at 09:02 (n° 6)
  • Stewed apricots go very well condensed milk
    Posted by KJC december 29th 2013 at 14:18 (n° 7)
  • Greatest taste ever, will make this again
    Posted by Miggles december 18th 2017 at 06:55 (n° 8)
  • How long will stewed apricots keep before freezing
    Posted by Barbara december 29th 2017 at 11:26 (n° 9)
  • Preservation: Several days in the fridge, in a closed jar
    Posted by jh december 29th 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 9th 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 11th 2018 at 10:35 (n° 12)

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