Apricot and Orange Syrup

    2 hours 15 minutes

    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.

    4 people made this

    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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    Reviews in English (3)


    Yum! Made it without the amaretto and it was fine. Ended up needing lots of extra water and much less boiling. Also used less sugar.  -  12 Aug 2010  (Review from Allrecipes USA and Canada)


    Even though I didn't carry this recipe through to the end (using the cornstarch), I'm giving it the full stars because it was thick and yummy without the last steps. I think each piece of fruit (or each harvest) is so different in sweetness and in liquid that it is very good to have this alternative for thickening this syrup. I didn't even cook mine as long as it called for. This will be perfect for adding to my breakfast oatmeal, my Greek yogurt, mixed with sour cream for my pancakes. And the list just goes on. Very nice! Thanks for the recipe, pomplemousse!  -  19 Jun 2012  (Review from Allrecipes USA and Canada)


    made it with peaches, only cooked it for about 45 minutes, and skipped the whole cornstarch thing (just a silly idea-it's plenty thick without!) very sweet, but i think i may make a large batch and can it for the winter months. it was very yummy over pancakes.  -  29 Aug 2012  (Review from Allrecipes USA and Canada)