Apricots With Anisette And Fennel
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts, Herbs, Preserves | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 2419
Calories From Fat: 29
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 81.4mg
Potassium: 7956.3mg
Carbohydrates: 627.3g
Fiber: 50.1g
Sugar: 563.6g
Protein: 23.4g