Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
1 hour 20 min.
Easy
6.50 €
1 kg
4 IngredientsLast modified on: July 12th 2023
For 1 kg, you will need:
- 1
1 kg apricots - 2
2 tablespoons water - 3
250 g caster sugar - 4
10 g vanilla sugar - Total weight: 1,290 grams
Times for this recipe
Preparation: 50 min.
Cooking: 30 min.
All in all: 1 hour 20 min.
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 1 kg apricots.
Stage 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.
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 | 10 RDI=4 % | 400 RDI=40 % | 0 | 1,480 RDI=70 % | 6,190 RDI: 70 % |
| Per 100 g | 0 | 30 RDI=3 % | 0 | 110 RDI=6 % | 480 RDI: 6 % |
How much will it cost?
- For 1 kg : 6.50 €
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.
323 K4 3 hours 15 min.
This recipe uses (among others)
Apricots
Like these other recipes: Shortbread tart with sweet apricots and rosemary, Crisp apricot and pistachio tart, Don't throw apricot stones away, How to prepare apricots, Apricot and pistachio clafoutis, ... See them all 12
Caster sugar
Like these other recipes: Cooking sugar, Jelly-style plum jam, Biscuit de Savoie sponge cake, Apple crisps, Jam doughnuts, ... See them all 365
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Framboisier, Apricot blancmange, Pear compote , Moist chocolate cake, Diamond biscuits, ... See them all 83
Water
Like these other recipes: Minestrone, Confit of carrots with bacon, Vegetable stock, How to fry eggs well, Eggs meurette, ... See them all 138
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020336 K5 2 hours 25 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011412 K3.8 1 hour 4 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
How to dust
"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it. October 13th 2010160 K5 2 min.
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches. September 7th 2012325 K 24 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address 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.
The 14 comments already posted 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.