1,494 easy and fully explained recipes, with +66K photos and 78 videos

Stewed apricots

Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.

795 K 14× 3.7/5 (212 reviews)

1 hour 20 min. difficulté

Easy

6.50 €

500 g

4 Ingredients

Last modified on: July 12^th 2023

For this recipe: I want to make it (854×) I made it (488×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 500 g, you will need:

1 500 g apricots
2 1 tablespoon water
3 125 g caster sugar
4 5 g vanilla sugar
Total weight: 645 grams

Change these quantities to make:

500 g 1 kg 2 kg 3 kg

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 50 min.

Cooking: 30 min.

All in all: 1 hour 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 25 min.

Prepare 500 g apricots.

Stage 2 - 2 min.

Put 1 tablespoon water in a saucepan and pour the apricot pieces over it, then 125 g caster sugar and 5 g vanilla sugar.

This may seem like a lot of sugar, but that's because apricots, even ripe ones, are quite acidic when cooked.

Stage 3 - 30 min.

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

Stage 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.

Stage 5

Your stewed apricots are ready.

Stage 6 - 10 min.

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

Stage 7

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

Stage 8

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

Stage 9 - 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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	5 RDI=2 %	200 RDI=20 %	0	740 RDI=40 %	3,100 RDI: 40 %
Per 100 g	0	30 RDI=3 %	0	110 RDI=6 %	480 RDI: 6 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 500 g : 3.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using 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.
312 K4 3 hours 15 min.

This recipe uses (among others)

Other recipes you may also like

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17^th 2011366 K4.3 1 hour 15 min.

Candied grapefruit peel

Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20^th 2018377 K 14 1 day 1 hour 25 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21^th 2017465 K4.2 2 hours 15 min.

Real custard sauce (crème anglaise)

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17^th 2018421 K 24.3 45 min.

French dressing (vinaigrette)

Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7^th 20111.05 M4.5 7 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 14 comments already posted on this recipe

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

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.