| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Preserves, Desserts, Herbs |
2 |
Quarts |
INGREDIENTS
| 3 |
lb |
Fresh apricots |
| 2 1/2 |
c |
Water |
| 1/2 |
c |
Anisette |
| 2 |
c |
Sugar |
| 4 |
|
6 inch sprigs fresh green or |
|
|
Bronze fennel |
|
|
Cinnamon basil and cinnamon |
|
|
Liqueur are an alternative. |
INSTRUCTIONS
ALTERNATIVES
Prepare jars, lids and boiling water bath.
Wash and dry the apricots, then prick each one several times. Combine the
water, anisette and sugar in a pan and cook over a med-high heat, stirring
frequently, until the mixture boils and the sugar is dissolved. Add the
apricots and simmer for 3 mins.
Fill each hot dry jar with the fruit and two fennel springs, leaving 1/2
inch headspace. Pour hot liquid over the fruit until just covered. Wipe the
rims with a clean towel and attach the lids securely.
Place the jars in boiling water bath, and when the water returns to boil,
process for 25 mins.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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