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Curry apricots

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Ingredients for 1 servings:

  • 1 ½ kg apricot(s)
  • 800 ml vinegar (honey or mild white wine)
  • 4 cardamom pods
  • 1 stalk(s) cinnamon
  • 2 vanilla pods
  • 2 star anise
  • 6 carnations
  • 1 tbsp curry
  • 250 g gelling sugar, 3:1
  • 200 g sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

spicy side dish to meat, nice culinary gift

Pit the apricots and cut into thin wedges. Pour the vinegar over them, cover, and let steep for 12 hours. The apricots need to be completely covered with the vinegar, so weigh them down with a plate. Drain the apricots and let them drain. Collect the vinegar and later pour it through a fine tea strainer. I then use this vinegar for things like apricot chutney or savory pickled apricots. Gently simmer the apricots with both types of sugar and all the spices for about 30 minutes. While still hot, transfer to twist-off jars and let cool upside down.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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