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Main Ingredient: Apricots
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Cook Time: 45-50 Mins
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Recipe by: Bormioli Rocco
Apricots in syrup are very simple to prepare and will offer you a chance to enjoy these delicious fruits even during the winter. One of the secrets of this preparation is to make sure that the apricots are not overly ripe so that they maintain their consistency during cooking and do not soften too much. Their sweet flavour goes perfectly with ice cream, and they are ideal for a flavourful and refreshing dessert or snack.
How to prepare Apricots in Syrup
Carefully wash the apricots and put them in a bowl with water and lemon juice. Put the sugar, the cooking water and the lemon peel in a pot and heat over a medium flame. When the sugar has dissolved, drain the apricots and add them to the pot, cooking for about 5 minutes. Lift the apricots out of the pan using a slotted spoon. While the apricots cool, allow the syrup to continue simmering for another few minutes.
Arrange the apricots in the Quattro Stagioni jars that you have previously boiled in order to sanitize them and cover with the cooking liquid up to 1 cm from the rim of the jars. Clean the edges of the jars and tighten the Quattro Stagioni lids. Proceed then with boiling water pasteurization. Place them in a heavy-bottomed pan with the lids facing upward. To prevent the jars from bumping each other and breaking during boiling, put a clean dishcloth between the jars. Cover completely with warm water and bring to a boil. Once a boil is reached, boil for another 30 minutes. The Quattro Stagioni jars must always be covered with water. Once the jars have cooled, check that the centre of the lid has depressed (a sign of correct pasteurization) and store in a cool place. To avoid burns, always use oven mitts or potholders.
