Apricot

Apricot

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From
Encyclopedia of Food and Cookery

This small, round, golden fruit grows on a tree that is a member of the peach family. Tinned and dried apricots make it possible to enjoy the flavour of this lovely fruit all year round. Keep fresh apricots in the refrigerator in a covered container, or in a plastic bag perforated with a few holes. If apricots are not quite ripe, ripen them at room temperature before storing.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To cook fresh apricots: Poach gently in a syrup so that they keep their shape. Bring to the boil 250 ml water, 165 g sugar and 4 cloves or a piece of cinnamon stick. Simmer for 5 minutes. Add 12–15 washed apricots, whole, or halved and stoned. Simmer for 10 minutes or until just tender. Serve warm or chilled. If desired, liquid may be flavoured with lemon zest instead of spice, or you may use half white wine and half water.
  2. To cook dried apricots: Simmer in water to cover for 20 minutes or until tender. Sweeten after cooking with sugar or honey. Dried apricots will also become plump and tender without cooking, if soaked overnight in water, fruit juice or cold tea. Keep covered in the refrigerator.
  3. Apricot glaze: This simple glaze is much used in French home and professional cooking to give brilliance and glitter to any fruit tart, since the taste of apricot blends very well with that of other fruits. It can be used as a simple icing for cakes and pies, or used inside a pastry case to moisture-proof it before the filling goes in. Simply boil 315 g apricot jam with 60 ml water, stirring frequently until mixture is clear and will just drop from the spoon. Use a pastry brush to apply it. (Redcurrant jelly may be treated and used in the same way.)
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