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Ingredients 3
Servings 0


  • 4
    firm apricots
  • 3
  • 500
    white vinegar


Wash the apricots well. Using a small fork, prick holes all over the fruit. Soak the apricots in salted water. Drain well and allow to dry. Place the apricots in a plastic bowl and cover with the sugar. Add the vinegar and cover the bowl with cling film. Leave the apricots to stand overnight. Drain the fruit the next day, reserving the sugar and vinegar syrup that has formed overnight. Pour the syrup into a stainless-steel saucepan and bring to the boil. Pour this hot syrup over the apricots and cover with a plate, ensuring the apricots are completely immersed in the syrup. Leave overnight once more. Repeat this process 5 times. The syrup may turn dark towards the end of the process, but this is normal. On the sixth day, bring the syrup to the boil once more and add the fruit. Simmer for a while if softer fruit is preferred. Transfer the fruit to sterilised glass jars, add the syrup and seal immediately. Turn the jars upside down and store in a cool place for 3 months to allow the fruit to mature and for a sweet-and-sour almond flavour to develop.

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