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Apricots for Your
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but in the sight and enjoyment of them."
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Ginger Jar with Peaches, Apricots
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Moorpark Apricot
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Recipe Source:
Best of Gourmet, Vol. 3
From the Editors of Gourmet, 1988,
Condé Nast Books, Random House
 
Brandied Apricots
3/4 cup sugar
1 vanilla
bean, split lengthwise
Four 3-inch
strips of orange rind [zest],
removed with a vegetable peeler
Four 3-inch
strips of lemon rind [zest],
removed with a vegetable peeler
1 pound dried
apricots
1 1/2 cups
Cognac or other brandy plus
additional as necessary
to keep fruit
covered
In a heavy
saucepan combine the sugar, 1 1/2 cups water, the vanilla bean,
the orange
rind, and the lemon rind, bring the mixture to a boil, stirring until
the
sugar is dissolved, and boil it, washing down any sugar crystals clinging to
the side with a brush dipped in cold water, for 2 minutes. Divide the
apricots between 2 sterilized 1-pint jars with tight-fitting lids
(sterilizing procedure follows), pour half the syrup into each jar, and
divide the vanilla bean, the orange rind, and the lemon rind between the
jars. Pour 3/4 cup of the Cognac into each jar and seal the jars with the
lids. Store the apricots in a cool place, shaking the jars once a day for 1
week and adding the additional Cognac or water to the jars as necessary to
keep the fruit immersed in liquid.
The apricots keep in a cool place for 1
month. Makes 2 pints.
To
Sterilize Jar and Glasses for Pickling and Preserving
Wash the
jars in hot suds and rinse them in scalding water. Put the jars in a kettle
and cover them with hot water. Bring the water to a boil, covered, and boil
the jars
for 15 minutes from the time the steam emerges from the kettle.
Turn off the heat
and let the jars stand in the hot water. Just before they
are to be filled invert the
jars onto a [clean!] dish towel to dry. The jars
should be filled while they are still hot. Sterilize the jar lids for 5
minutes, or according to the manufacturer’s instructions.
Gingered
Pineapple and Apricot Compote
3/4 cup honey
A 2-inch piece
of gingerroot, peeled
and cut lengthwise into about
30 paper-thin slices
4 cups dry white wine
1 pineapple, peeled, cored, and cut into 1-inch pieces
1 cup (about 6 ounces) dried apricots
1/4 cup dried currants
2 tablespoons fresh lemon juice
In a saucepan
combine the honey, the gingerroot, and the wine, bring the
liquid to a boil,
stirring occasionally, and simmer the syrup, covered, for
15 minutes. Add
the pineapple and the apricots and poach them, covered,
over moderately low
heat for 8 minutes. Add the currants and poach the
fruit, covered, for 2
minutes more, or until the pineapple is just tender.
Transfer the mixture
with
a slotted spoon to a bowl. Return as much of
the gingerroot as possible
to the syrup, boil the syrup until it is reduced
by half, and stir in the
lemon juice.
Pour the syrup over the fruit and let
the compote come to room
temperature. The compote may be made 3
days in advance and kept covered and
chilled.
Serves 4.
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