Apricot & Vanilla Flavoured Syrup
January 31, 2018
Right now, stone fruit are at their best. Having recently lashed out and got a box of apricots sent up from an orchard in Roxburgh, at pretty much the same cost as buying apricots in the supermarket (even with the freight cost included), I had rather a lot of apricots to deal with.
If you find yourself in a similar situation, obviously the first thing to do is eat as many fresh ones as you can get away with, but if you’re frightened they might get old before you can finish them off, a really nice way to deal with them is to gently poach them in a lightly sweetened, vanilla-flavoured syrup. I came across the vanilla suggestion somewhere on the dreaded Internet, and it really does make a difference.
You need to be careful and watch when poaching them; I turned my first lot into apricot soup by turning my back on them for a minute too long... They still tasted lovely but didn’t look great!
Very tasty on breakfast cereals, or all by themselves with a bit of fresh cream.
1Make the syrup using about 1 cup of sugar to 2 cups of water, and add 1 tsp of vanilla extract (It really is worth using proper vanilla extract rather than the artificial essence, because it tastes better!)
2Heat this syrup in either a large saucepan or a wide, deep-sided frying pan with a lid, stirring until the sugar is dissolved
3Wash and halve as many apricots as will fit in a single layer in the pan, removing the stones as you go
4Gently simmer the apricots for a few minutes (check carefully – it may well be 5 minutes or less) until they are soft but not disintegrating
5Remove from the heat, and allow to cool