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

Step by step recipe

Step 1 - ⌛ 25 min.

Prepare 1 kg apricots.

Step 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.

Step 3 - ⌛ 30 min.

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

Step 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.

Step 5

Your stewed apricots are ready.

Step 6 - ⌛ 10 min.

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

Step 7

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

Step 8

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

Step 9 - ⌛ 10 min.

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

The 14 comments already posted on this recipe

Why don't you use lemon?
Posted by Elinor july 16^th 2021 at 20:49 n° 14
Because it's not needed.
Posted by jh Auteur july 17^th 2021 at 10:15 n° 13
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° 12
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 Auteur february 11^th 2018 at 10:35 n° 11
How long will stewed apricots keep before freezing
Posted by Barbara december 29^th 2017 at 11:26 n° 10
Preservation: Several days in the fridge, in a closed jar
Posted by jh Auteur december 29^th 2017 at 11:53 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
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° 6
Honey in place of honey ? Sorry, I'm not sure to understand the question.
Posted by jh Auteur august 21^th 2013 at 09:02 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
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° 3
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 Auteur december 20^th 2011 at 08:34 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

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	1 g RDI=1 %	28 g RDI=11 %	0 g	115 kcal RDI=6 %	480 kJ RDI=6 %
Whole recipe	10 g RDI=15 %	360 g RDI=136 %	0 g	1,479 kcal RDI=74 %	6,192 kJ RDI=74 %