Preserved Apricots with Bourbon and Vanilla
This recipe makes 7 cups servings
Nutritional Info |
|
|---|---|
| Per 1/2 cup (125 mL): about | - |
| cal | 105 |
| pro | 1 g |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 24 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 2 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 17 |
| vit C | 10 |
| folate | 2 |
Bourbon-laced apricots make an elegant dessert to serve on their own or over pound or angel cake. Choose firm, barely ripe apricots so they maintain their shape during cooking. A substitute for the vanilla bean is 2 tsp (10 mL) vanilla added to the boiled syrup.
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 8 cups pitted and halved firm apricots, (about 3 lb./1.5 g)
- 1 vanilla bean, split
- 2/3 cup bourbon, amber rum or brandy
Preparation
In large shallow Dutch oven, bring sugar and water to boil. Add apricots and vanilla bean; reduce heat to medium. Cover with circle of parchment paper and lid; simmer, stirring occasionally, until apricots are slightly tender, about 5 minutes.
Reserving syrup, drain apricots. Place apricots in hot 1-cup (250 mL) canning jars. Divide bourbon among jars.
Return syrup to boil over high heat; boil until reduced to about 1-1/4 cups (300 mL), about 4 minutes. Pour into jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes.
Source : Canadian Living Magazine: August 2006
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