Recipe by pomplemousse
"My parents have an apricot tree, so I've eaten fresh apricots all my life. I'm used to eating them fresh only, but I recently purchased some apricots that ripened very quickly. I wanted to make a jam or syrup out of them and couldn't find what I wanted, so I made something up. The result is a very sweet, thick syrup. Leave out the amaretto if you don't use it in cooking."
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very ripe fresh apricots, pitted and halved
water, if needed
Yum! Made it without the amaretto and it was fine. Ended up needing lots of extra water and much less boiling. Also used less sugar.
Even though I didn't carry this recipe through to the end (using the cornstarch), I'm giving it the full stars because it was thick and yummy without the last steps. I think each piece of fruit (or each harvest) is so different in sweetness and in liquid that it is very good to have this alternative for thickening this syrup. I didn't even cook mine as long as it called for. This will be perfect for adding to my breakfast oatmeal, my Greek yogurt, mixed with sour cream for my pancakes. And the list just goes on. Very nice! Thanks for the recipe, pomplemousse!
made it with peaches, only cooked it for about 45 minutes, and skipped the whole cornstarch thing (just a silly idea-it's plenty thick without!) very sweet, but i think i may make a large batch and can it for the winter months. it was very yummy over pancakes.
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Orange Syrup with Amaretto
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 2
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