Recipe: Apricot sauce
Notes:
Midsummer is the season of ripe apricots, full of round and full of juice. Can't stand the sweetness of apricot, and some apricot sauce will store this taste for a long time. Lemon, vanilla and apricot sauce are added to the production.
Ingredients:
- Apricot 700g
- Rock sugar 250g
- 1 lemon
- Vanilla Seed 3g
Steps:
-
Wash the apricots.
-
Open the apricot and take out the kernel.
-
Put the apricots in the pot into the pot and cook over low heat.
-
Add rock sugar. (It’s better to smash some)
-
Add lemon peel.
-
The knife digs out the vanilla seeds in the vanilla pods and puts them in the pot.
-
Add some lemon juice.
-
Stew for about an hour on low heat and stir with a spoon to avoid the bottom.
-
Stew into a sauce.
-
Put in a bottle of hot water disinfected and dry, and invert for a while to avoid air ingress.
Tips:
Apricot itself has a large water content, no need to add water; vanilla seeds add apricot sauce flavor, or not. The apricot sauce made this time has a natural taste of apricot, which is more sweet and sour; if you like sweet jam, you can add more rock sugar.
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