Apricot Orange Syrup with Amaretto

Apricot Orange Syrup with Amaretto

3
pomplemousse 226

"My parents have an apricot tree, so I've eaten fresh apricots all my life. I'm used to eating them fresh only, but I recently purchased some apricots that ripened very quickly. I wanted to make a jam or syrup out of them and couldn't find what I wanted, so I made something up. The result is a very sweet, thick syrup. Leave out the amaretto if you don't use it in cooking."

Ingredients

2 h 15 m servings 85 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Mix together the apricots, sugar, vanilla extract, 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. 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.
  2. Stir cornstarch into 1/4 cup 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

3
  1. 3 Ratings

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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.

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...

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 ...