Apricots in syrup recipe – Albicocche sciroppate
Apricots in syrup are a fresh fruit preserve with a simple recipe. With their taste between sweet and sour, apricots are perfect to be in syrup and after a rest of 30 days they are ready to accompany some ice cream, yogurt or to fill a cake.
The recipe for apricots in syrup allows to preserve under glass a fruit which, with its color alone, recalls the sun and the good season. The flavor suspended between sweet and sour makes the apricot beloved and versatile in the kitchen. And the satisfaction of preparing one’s own homemade apricots in syrup and enjoy them when summer is just a memory, is undoubtedly remarkable.
The procedure is easy and also quite fast. Just get some ripe apricots (but not too ripe), water and sugar. The lemon zest and the mint leaves used to flavor the syrup do not affect the flavor of the apricots in syrup, but rather give them a pleasant freshness.
And here they are, ready to be tasted at breakfast with whole yogurt, as a snack with a scoop of ice cream or used for the preparation of a dessert such as ricotta cheese and apricots cake, even in the month of October.
PREPARATION: 30 mins
DIFFICULTY: easy
1 kg ripe apricots (preferably organic)
800 g water
400 g caster sugar
1 untreated lemon
a few leaves of fresh mint
HOW TO PREPARE APRICOTS IN SYRUP:
1. To prepare the apricots in syrup dedicate yourself first of all to the syrup: in a saucepan bring to a boil the water with sugar, mint and lemon peel taken with a potato peeler. In the meantime, wash the apricots, remove the stalks and check that they are all healthy and intact. Transfer them to a saucepan with plenty of boiling water and blanch them for 1 minute, then gently drain them.
2. Cut the apricots in half, stone them and transfer them to sterilized glass jars that can be hermetically sealed. Pour the syrup over the apricots, passing it through a funnel lined with clean gauze, until they are completely covered.
3. Close the jars and transfer them to a saucepan, interspersing them with tea towels. Fill the saucepan with water and bring to a boil. Let them boil for 30 minutes, then turn off the heat and let them cool completely inside the pot. Drain the jars, dry them perfectly and check that the vacuum has formed. Let the apricots in syrup rest in a cool and dry place, away from light, for 1 month before eating them.