Apricot syrup makes an unusual dessert sauce to go with pancakes, waffles or fruit fritters as well as with ice cream. Whip a little of the syrup with double cream and use to fill proflteroles or meringues.
sound ripe apricots
800 g (1 3/4 lb) lump sugar, crushed, for each 1 litre (1 3/4 pint)s of juice
1. Stone and halve the apricots then put them in a large heatproof bowl.
2. Crack half the stones and stir the kernels into the fruit.
3. Stand the bowl over a saucepan of water and simmer until the fruit is quite soft and the juice flows freely.
4. Crush the fruit occasionally.
5. Strain the liquid through a scalded jelly bag or sieve lined with scalded muslin.
6. Measure the juice and weigh out the sugar.
7. Place the sugar in a saucepan and add the juice.
8. Heat, stirring, until the sugar dissolves, then bring to the boil.
9. Lower the heat and simmer for 10 minutes.
10. Skim the syrup and pour it into warmed, clean, dry bottles.
11. Leave 2 cm (3/4 inch) head space
12. Tighten the caps, label and store.
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