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Preserved Apricots with Bourbon and Vanilla

By The Canadian Living Test Kitchen

Tested till perfect

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Preserved Apricots with Bourbon and Vanilla

This recipe makes 7 cups servings

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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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