January 20, 2018
Comfort Food, Desserts, Fruit,
Apricot, Australian, British, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Summer, Refrigerator, Stove Top, Fat Free, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Alcohol more
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"My sister gave me bags of apricots this summer, and I needed to use the quickly.
I stewed the apricots and served cold with ice-cream and the left over brandy custard from Christmas.
We loved these, on a warm night served chilled.
I am also going to freeze the next batch to eat later in the year."
Add water, honey, vanilla and sugar to a saucepan and bring to a simmer, covered, for 5 minutes.
Add apricots, continue to simmer, covered, until just tender but not falling apart, this will take ~ 2 to 5 minutes, the time will depend on the ripeness of your fruit.
Transfer apricots using a slotted spoon to a bowl and boil syrup until reduced to about 1/2 cup; Remove from heat and add brandy if using and pour the syrup over the apricots.
Remove vanilla bean and cool apricots before chilling for at least 1/2 hour before serving ~ served chilled.
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