• BH&G 3180

    From Dave Drum@1:3634/12 to All on Wed Jun 30 06:20:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Balsamic Pickled Apricots
    Categories: Fruits, Preserving, Wine
    Yield: 5 Servings

    1 c White balsamic vinegar
    1/2 c Sweet vermouth
    1/2 c Honey
    1/2 c Water
    2 (3") sticks cinnamon;
    - broken
    6 Whole cloves
    2 lb Ripe apricots

    For syrup, in a medium stainless steel, enamel, or
    nonstick heavy saucepan combine vinegar, vermouth, honey,
    the water, cinnamon, and cloves. Bring to boiling; reduce
    heat. Simmer, uncovered, for 5 minutes. Remove from heat;
    let stand for 30 minutes. Remove and discard cinnamon and
    cloves.

    Bring a large saucepan of water to boiling. Fill a large
    bowl with ice water. Carefully lower apricots into
    boiling water for 30 to 60 seconds. Using a slotted
    spoon, transfer apricots from boiling water to ice water.
    When apricots are cool enough to handle, remove skins.

    Cut each apricot in half and remove pit. Cut each half in
    half to make apricot quarters. Pack apricots into hot,
    sterilized half-pint canning jars, leaving a 1/2-inch
    headspace.

    Return syrup to boiling. Pour hot syrup over apricots to
    cover, leaving a 1/2-inch headspace. Remove air bubbles.
    Wipe jar rims; adjust lids.

    Process filled jars in a boiling-water canner for 10
    minutes (start timing when water returns to boiling).
    Remove jars from canner; cool on wire racks.

    BALSAMIC PICKLED PLUMS: Prepare as directed, except
    substitute dark balsamic vinegar for the white balsamic
    vinegar and substitute plums for the apricots. Do not
    peel the plums.

    Makes: 5 half-pints

    Better Homes & Gardens | January 2015

    MM Format by Dave Drum - 25 January 2015

    Uncle Dirty Dave's Archives

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