1 | Prepare 1 kg apricots. | ![Stewed apricots : etape 25 Stewed apricots : etape 25](/images/recettes/base/cremes_mousses/267-6.webp) |
2 | 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. | ![Stewed apricots : etape 25 Stewed apricots : etape 25](/images/recettes/base/cremes_mousses/267-7.webp) |
3 | Cover and put over medium heat, and leave to cook slowly, stiring from time to time. | ![Stewed apricots : etape 25 Stewed apricots : etape 25](/images/recettes/base/cremes_mousses/267-8.webp) |
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. | ![Stewed apricots : etape 25 Stewed apricots : etape 25](/images/recettes/base/cremes_mousses/267-9.webp) |
5 | Your stewed apricots are ready. | ![Stewed apricots : etape 25 Stewed apricots : etape 25](/images/recettes/base/cremes_mousses/267-0.webp) |
6 | As a refinement, you can pass the apricots through a strainer with a soft spatula... | ![Stewed apricots : etape 25 Stewed apricots : etape 25](/images/recettes/base/cremes_mousses/267-11.webp) |
7 | ...to remove all skins and small hard parts. | ![Stewed apricots : etape 25 Stewed apricots : etape 25](/images/recettes/base/cremes_mousses/267-12.webp) |
8 | You will then get very smooth stewed apricots, a purée, almost a coulis. | ![Stewed apricots : etape 25 Stewed apricots : etape 25](/images/recettes/base/cremes_mousses/267-13.webp) |
9 | Another refinement: you can use the kernels inside the stones which are edible. | ![Stewed apricots : etape 25 Stewed apricots : etape 25](/images/recettes/trucs_astuces/faut_pas/413-0.webp) |
Stewed apricots can be used like jam for breakfast - delicious on buttered toast.