John Myers
Apricot Roaster
The perfect apricot roaster recipe with a picture and simple step-by-step instructions.
- 1 kilogram Apricots
- 200 g Sugar
- 100 ml Water
- 50 ml White wine
- 40 ml Lemon juice
- 40 ml Lemon zest
- 1 small Cinnamon stick
- Wash the apricots and place them on a clean tea towel to dry – halve the fruit, remove the core – if you have great, RIPE windfall, like me, you should cut away the “patted” parts generously – the pieces of fruit together in a pot Bring the lemon zest and lemon juice as well as a cinnamon stick slowly to the boil with water, white wine, sugar and simmer gently until the first fruits are soft
- Then the cinnamon stick is taken out – the pieces of fruit that are a little firmer are taken out onto a plate (about half of the fruit) – the apricots, which are already softer, are finely pureed in the pot – now the fruits from the plate are put back in the pot – Bring everything to the boil again very briefly – immediately pour into clean twist off glasses and close immediately
Hints
- Since I had very fresh, fully ripe windfalls available, I only needed a little sugar … Apricots that are sold in stores are unfortunately picked BEFORE they are really ripe, so they have less sweetness and need more sugar!
- Apricot roaster goes well with Kaiserschmarren and similar desserts … but you can also serve it with various desserts and ice cream or add fruit to muesli
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