The development of techniques for preserving food came about because of the widely differing climatic conditions throughout the year in Spain. Fruit preserves used as pie fillings are very common, particularly for special and symbolic occasions when the kind of fruit required is out of season. Apricots formed part of what the Spanish Jews called "Haman pouches," which were little triangular turnovers used as gifts on Purim. In Arte de Reposteria (1747), Juan de la Mata extols the virtues of apricots and suggests various ways of preparing and preserving them.
- 2 pounds ripe apricots
- 1 cup water
- 3 cups sugar
- 1/2 vanilla pod, split lengthwise
Wash the fruit and cut in half, removing the pits.
Make a syrup by slowly dissolving the sugar in the water over low heat. Add the vanilla and cook for 2 minutes. Add the fruit and cook over low heat for 45 minutes, stirring frequently.
Transfer to sterilized jars and seal immediately.
Serving Size = 1 tablespoon
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
45 calories; 0g total fat; 0mg cholesterol; 0mg sodium; 11g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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