John Myers
Apricot Confiture
The perfect apricot confiture recipe with a picture and simple step-by-step instructions.
- 1000 g Apricots
- 400 g Raw cane sugar
- 250 g Preserving sugar 2: 1
- 1 piece Organic lemon the juice
- 1 piece Vanilla pod
- 1 Schuss Amaretto
- Stone the apricots and let them steep for at least 3 hours with the sugar, the juice of the lemon and the scraped-out vanilla pod, as well as the rest of the pod.
- In the meantime, it’s time to add the almond kernels :). Open the stones with the nutcracker and remove the almond kernels. Leave 3-4 kernels (for the bitter substances) and peel the other almond kernels. This works best if you briefly pour boiling water over them. When the kernels are peeled, chop all kernels up and roast them dry in a pan, be careful, they should only turn golden.
- Bring the apricots to a boil, simmer for 5 minutes and mix in the almond kernels for the last minute. Then the vanilla pod is fished out. At the very end I add one or two sips of amaretto, depending on how much I want to emphasize the almond taste. Personally, I like it only hinted at.
- Bon appétit!
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