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Apricots in Syrup

Ingredients

Preparation

  1. Step 1

    Use the same proportions of apricots to sugar as in the preceding recipe for apricot preserve. Wash and pit the apricots. Bring the sugar to the boil with 2 3/4 cups water and the juice of 1/2 lemon, and simmer for a few minutes. Drop in the apricots and cook gently for 15–20 minutes, until soft. Lift them out carefully with a slotted spoon and put them in clean glass jars.

    Step 2

    Reduce and thicken the syrup by boiling it down until it falls in heavy drops from a spoon. Cool slightly, and pour over the fruit, covering it entirely. Let cool before closing the jar tightly.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsFruit DessertDessertApricotStone FruitFruitLemonCitrusCookbooks
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