Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
559,748 123.9/5 for 139 ratings
Grade this recipe: Last modified on: August 13th 2014
For 1 kg, you will need:
- 1
1 kg apricots - 2
250 g caster sugar - 3
10 g Vanilla sugar - 4
2 tablespoons water - Total weight: 1,290 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, in a closed jar.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 55 min. | 30 min. | 1 hour 25 min. |
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?
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.
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.
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
Stewed apricots can be used like jam for breakfast - delicious on buttered toast.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,448 Kcal or 6,062 Kj | 10 gr | 360 gr | 0 gr |
| 72 % | 4 % | 34 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 112 Kcal or 469 Kj | 1 gr | 28 gr | 0 gr |
| 6 % | <1 % | 3 % | 0 % |
How much will it cost?
- For 1 kg : 6.46 €
Some recipes that use 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.
266,0994.4/5 for 8 ratings 3 hours 14 min.
Source
Home made.More recipes?
This recipe uses (among others) | Apricots: You can check-out other recipes which use it, like for example: Dried apricots, Apricot and almond cream tart, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Brioche dough, Valay-Brest, Panettone, Plain cake, Eggs meurette, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Framboisier, Nantes Tourton, Caramelized brioche with pear and kiwi, Pear compote , Arizona cupcakes, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Chicken nems, Butter cream, Cretan Bread, Vietnamese prawns, Rabbit civet "à la normande", ... All |
Other recipes you may also like
![[Blanquette of veal]](/images/vignettes_150/306.jpg)
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.81,0144.4/5 for 10 ratings 2 hours 49 min.
![[Passion fruit jellies]](/images/vignettes_150/18.jpg)
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .85,7094/5 for 8 ratings 2 hours 30 min.
![[French croissants]](/images/vignettes_150/91.jpg)
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.100,2414.8/5 for 5 ratings 2 hours 34 min.
![[Natural leaven]](/images/vignettes_150/95.jpg)
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...209,679 284.1/5 for 31 ratings 7 days 15 min.
![[Half-cooked chocolate cake with raspberry coulis]](/images/vignettes_150/167.jpg)
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.87,4125/5 for 12 ratings 1 hour 21 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-01-26)
Note: We'll never share your email with anyone else.
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.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
Your 12 comments or questions on this recipe
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.