Apricots in Red Currant Syrup
- Kid-friendly
- Heart-healthy
- Vegan
- Gluten free
Apricots come into season just around the time that red currants are at their ripest. But, if the apricots aren’t at their best, you can make the syrup and refrigerate it until good quality fruit is available. Peaches and nectarines can also be cooked in this syrup, but should be peeled and halved before poaching. Select ripe but firm fruit. Spoon the fruit over ice cream, cake, waffles or pancakes, or just eat it as is. Use the leftover syrup to flavour fruit salads and the like.
Ingredients
- 3 cups (750 mL) stemmed red currants
- 2-1/2 cups (625 mL) granulated sugar
- 2 lbs (1 kg) apricots
- 1/4 cup (60 mL) lemon juice
Preparation
In saucepan, bring currants, sugar and 2 cups/ 500 mL water to boil, stirring, until sugar is dissolved; reduce heat and simmer until currants fall apart when lightly pressed, about 5 minutes. Strain through fine sieve into clean saucepan (discard solids).
Cut a slit in each apricot; remove pit.
Bring syrup to simmer. Add lemon juice and apricots and return to simmer; simmer until just tender but not mushy, 4 to 7 minutes. Let cool in syrup. Refrigerate for up to 1 month.
Makes about 40 pieces and more than 4 cups/1 L syrup.
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