1,504 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Stewed apricots

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

802 K 14× 3.7/5 (212 reviews)

1 hour 20 min. difficulté

Easy

6.50 €

2 kg

4 Ingredients

Last modified on: July 12^th 2023

For this recipe: I want to make it (1035×) I made it (693×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 2 kg, you will need:

1 2 litres apricots
2 4 tablespoons water
3 500 ml caster sugar
4 20 ml vanilla sugar

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 2 litres apricots.

Stage 2 - 2 min.

Put 4 tablespoons water in a saucepan and pour the apricot pieces over it, then 500 ml caster sugar and 20 ml 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	20 RDI=8 %	800 RDI=80 %	0	2,960 RDI=150 %	12,390 RDI: 150 %
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 2 kg : 12.95 €

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.
315 K4 3 hours 15 min.

This recipe uses (among others)

Other recipes you may also like

Scallops with fondue of leeks

In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.
March 6^th 2020325 K 24.6 25 min.

Stewed plums

Quick and simple, stewed plums can also be spread like jam.
June 27^th 2010472 K2.6 40 min.

Home-made potato crisps

Making your own potato crisps (or chips, if you are American) is quite easy. All you need to do is slice potatoes and fry them. That is all well and good in principle, but there are a few tips it is important to know. I'll explain them for you in this recipe.
March 19^th 2014112 K3.9 30 min.

Ham "friand" pie

A "friand" (the word means "fond"!) is a sort of French pasty. This pie-style version has two layers of puff pastry filled with a mixture of cheese, ham and bechamel sauce.
September 8^th 201894 K4.2 1 hour 5 min.

Beurre d'escargot

Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.
November 7^th 201875 K3 55 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.