Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
616,498 123.9/5 for 161 ratings
Grade this recipe: Last modified on: August 13th 2014
For 1 kg, you will need:
- 0
1 kg apricots - 1
250 g caster sugar - 2
10 g Vanilla sugar - 3
2 tablespoons water - Total weight: 1,290 grams
How long does it take?
Time required for this recipe:
| 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 ... ?
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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.
Keeping:
Several days in the fridge, in a closed jar.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 €
Note : These prices are only approximate.
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.
276,7464.4/5 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: Lime (or lemon) curd, Pink Reims biscuits, French Family Cake, Grandma Solange's biscuits, French Family Cake, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Half-cooked chocolate cake with raspberry coulis, Santiago Cake, Eton mess, Toffee apple upside-down cake, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Special small breads, Blackcurrant liqueur, Potimarron (Japanese chestnut pumpkin) purée, Sugar syrup, Cassoulet, ... All |
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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.