Cooking-ez.com

1,010 easy and fully explained recipes, with 12,324 photos and 77 videos

Stewed apricots


Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
481,078 124.2/5 for 113 ratings
Grade this recipe:

Last modified on: August 13th 2014

For 1 kg, you will need:

Change for:

How long does it take?

Time required
PreparationCookingStart to finish
55 min.30 min.1 hour 25 min.
Keeping:
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?
Work this out...

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?

Note : These prices are only approximate

Change currency:

Recipes which use this 1

Apricot blancmange
Apricot blancmange

Source

Home made.

More recipes?

This recipe uses (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: Cherry clafoutis, Lemon Confectioner's Custard, Sweetcrust pastry (pâte sablée), Gâteau Nantais, Gâteau Basque , ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Apple Pie, Tatin apples with mascarpone cream, Creamy plum and pear clafoutis, Diamond biscuits, Stewed apple (compote), ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Provençal braised carrots, How to cook pasta properly, Quince and apple compote, Panettone, Paella, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 12 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page