This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
1 hour 20 min.
Easy
1 kg
4 IngredientsLast modified on: July 12th 2023
For 1 kg, you will need:
1 litre apricots
2 tablespoons 
250 ml 
10 ml 
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 litre apricots.
Stage 2 - 2 min.
Put 2 tablespoons water in a saucepan and pour the apricot pieces over it, then 250 ml caster sugar and 10 ml 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.
319 K4 3 hours 15 min.
This recipe uses (among others)
Apricots
Like these other recipes: Apricot clafoutis with almond cream, Apricot jam with vanilla, Crisp apricot and pistachio tart, Dried apricots, Apricot and almond cream tart, ... See them all 11
Caster sugar
Like these other recipes: Ramekins with almonds, apples and lemon, Double raspberry tartlets, Prune Far, Like Bounty, Caramelized apple rice pudding, ... See them all 361
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Lemon tart, Quince and apple compote, Lemon and grated apple tart, Diamond biscuits, ... See them all 83
Water
Like these other recipes: Mushroom velouté, Quick orange marmalade, Ciabatta, Tomato foccacia, Turban of sole with langoustines, ... See them all 136
Other recipes you may also like
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015401 K3.3 55 min.
Crêpes Suzette
Crêpes Suzette are pancakes filled with orange-flavoured butter (butter and sugar mixed with Grand Marnier), caramelized in a pan and soaked in orange-flavoured syrup. This is an modified version of the recipe invented by Auguste Escoffier. February 28th 2013160 K4.1 50 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010239 K5 2 hours 30 min.
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants. May 10th 2023370 K3.8 50 min.
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.