Apricot and Orange Syrup

    Apricot and Orange Syrup


    3 people made this

    This is a rich and thick apricot sauce/syrup that I use to preserve apricots. Once made it can be used on desserts, in stews or cakes.

    Serves: 8 

    • 750g very ripe fresh apricots, pitted and halved
    • 1/2 cup (125g) white sugar
    • 1/2 teaspoon vanilla essence
    • 1/2 cup (125ml) orange juice
    • 1 tablespoon amaretto liqueur, optional
    • 1 tablespoon water, if needed
    • 1/2 teaspoon cornflour
    • 1/4 cup (60ml) water

    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Mix together the apricots, sugar, vanilla essence, orange juice and amaretto liqueur in a saucepan over medium heat stirring until the sugar has dissolved. Bring to a boil and cook stirring constantly until the apricots are soft and have started to release their juice; about 5 minutes.
    2. Reduce heat to low and simmer until the apricots have broken down; about 1 1/2 hour. If mixture is too thick or begins to burn stir in 1 tablespoon of water and mix well.
    3. Stir cornflour into water and pour into the apricot mixture. Bring to a boil and simmer until the mixture forms a thick syrup; about 30 more minutes.

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