Lizzie is not feeling very well so the adult members of Team Pugh are mostly dishing out the calpol, peeling the grapes and mopping her brow. So today we hand over to the lovely Aunty Janet for a guest post all about apricots. Aunty Janet it’s over to you……………
‘After the longest of winter and coldest of Spring, I look forward to the new preserving season. I bought a bottle of Amaretto liqueur at Christmas just for such a delicious dessert as this.
Sugar stock syrup, 50% i.e. I: 6 fluid oz. water to Oz. white sugar. boiled to thread stage on the jam thermometer (do not leave it, or else you have burnt caramel very quickly).
Approximately 20 ripe , firm apricots
Whatever quantity of sugar you end up with, measure and add an equal quantity of Amaretto.
A Le Parfait jar or Kilner jar. 500g or 1lb size
Make sugar syrup
Halve and remove stones from the apricots
When syrup has cooled a little, add juice, zest, spice and liqueur
Pack prepared apricots tightly into clean sterilised jar, pour over the syrup infusion, covering the apricots in syrup.
The syrup and liqueur will preserve the apricots.
This is delicious served with Ice cream, cream, meringues in pavlovas or trifle, on cereal’s’.
Thank you you Aunty Janet these market shoppers are on the hunt for bargain apricots 🙂