| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 1/2 | lb | Apricots or peaches, pitted |
| and cut into quarters | ||
| 1/2 | c | Sugar, about |
| 2 | T | Lemon juice |
| 2 | T | Apricot brandy |
| 1 | T | Orange zest |
| Pinch, of salt |
INSTRUCTIONS
In a nonreactive saucepan, combine apricots, sugar, lemon juice, brandy, orange zest, and salt. Over medium heat, cook until the fruit begins to give up its juices. Lower heat and simmer until fruit is tender and mixture thickens, about 1 hour. Correct flavor to taste, adding a little more sugar as necessary. Makes about 4 1/2 cups. Recipe by: MAILING LIST 1995 Posted to recipelu-digest Volume 01 Number 442 by ctlindab@mail1.nai.net on Jan 3, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 400
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 292.2mg
Potassium: 46.2mg
Carbohydrates: 103.6g
Fiber: <1g
Sugar: 100.6g
Protein: <1g