Apricot purée

June 29th, 2012 Comments Off on Apricot purée

Sweet, fragrant rich, golden orange apricot fruits -which the eastern province of  Malatya produces the highest quality- are one of the summer delicacies.

This fruit is rich source of dietary fiber, antioxidant, enriched with vitamins and can be preserved as concentrate purée.

Make your own healthy concentrate and use as a fresh apricot jam or stir into yogurt or spoon onto a toast!

  • 1 kg apricot
  • 1/4 cup sugar
  • 1/4 cup water
  • Halve the apricots and stone them.

    Put water in a saucepan. Add the apricots with sugar and bring to a simmer for 15-20 minutes.

    Cook over low heat (otherwise they will burn) until the apricots are soft and pulpy.

    Remove from the heat and allow to cool in the pan.

    When cool, scrape the purée into a jar or a container.

    Optionally add 1/4 cup almonds (cut with a vegetable peeler) and stir into the purée.

    Cover and refrigerate.

    It will keep for two weeks in the refrigerator.

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